Scoop out the mango pulp from the mango and blend to a smooth puree in a blender.

In a pan, add 2 teaspoon ghee and fry the cashewnuts till golden. Set aside. Add the raisins and fry till it plumps. Set aside.

In the same pan add 1 tablespoon ghee and add semolina. Fry in medium heat until the semolina is roasted well without changing color. Set aside.

In the same pan add 1 tsp ghee and cook the mango puree for about 5-8 minutes. Add 1 1/2 cup water and bring to boil.

Once the water boil turn down the heat to low and add the semolina gradually, stirring constantly to avoid lumps.

Once the semolina is cooked add the sugar, cardamom powder and mix well. Add half of the remaining ghee in between.

When the kesari starts to leave side of the pan, add the ghee, chopped mangoes, cashewnuts, raisins, pistachios and mix well.