Mango ripe, juicy and large 1-2
Jaggery 1 cup
Cashew nuts 10-15(split ted)
Raisins 15-20
Green cardamom seeds powder 1 spoon
Milk 300 ml(optional)
Fresh coconut first milk 1 litre
Ghee 1 cup
Grated coconut few spoons.

Method:

0. Cook mago pulp for about 7 minutes and mash it. Do not blend to puree or too chunky as well.

1. In a pan heat ghee and fry cashew nuts till golden color and set aside.

2. In the same ghee fry raisins till they pop-up and set them aside too.

3. In a deep bottomed non-stick vessel add chunky mango fruit paste along with milk. Cover and cook over medium flame. Never attempt to add any water. Cook only by using milk.

4. In the separate pan, heat jaggery along with one cup of water. Let it come to syrup consistency.

5. Once the pulp turns glossy, add jaggery and cardamom powder to it.

6. When it is 3/4 done add fresh coconut milk, cashew nuts and raisins to it. cook without cover. Until coconut milk reduced into half.

7. Never use watery coconut milk. Use only first milk….i.e., wet grind coconut pieces using minimal water and squeeze for thick extract. And immediately discard the squeezed coconut. Never use any further water in to order to extract milk from it again.

8. Let it be in runny consistency. Remove from stove.

Serve chilled, garnish with grated coconut just before serving.