Blend mango and sugar to form smooth puree. Keep it aside

Heat ghee in a kadai, fry cashews and keep it aside. In same pan, add semolina, roast until fragrant. It should take 3-4 minutes

Add water, saffron milk, cardamom and cashews. Cook until it starts thickening

Add mango puree and mix well. Cook until it lightly thickens but still lightly runny

Allow to cool, garnish with nuts and serve