Mango pulp – 1 cup
Raisins, ghee, fried cashews
Roast the sooji with a small amount of ghee and keep it aside.
Boil water in a heavy bottom vessel and add saffron to it.
Reduce the heat and add the roasted Sooji slowly (keep stirring while adding to avoid lumps).
Keep stirring until Sooji fully cooked (at this time the consistency will not be too loose).
Now add the sugar slowly while stirring it simultaneously.
You will notice the consistency loosening.
Add cardamom and mango pulp.
Keep stirring until the Kesari thickens.
It will start sticking to the bottom.
Now add the remaining ghee and stir well.
Garnish with raisins / cashews.