Pre-Prep (5–10 minutes) - First, I start by greasing a small tray or plate with a bit of ghee and setting it aside. You’ll be pouring the mixture into this, so it’s good to have it ready. If you’re using fresh mangoes, this is the time to peel, chop, and blend them into a smooth puree, no need to add water while blending. I also like to measure out all the ingredients beforehand so once the cooking starts, I don’t have to scramble.

Making the Mixture (10–12 minutes) - In a heavy-bottomed or non-stick pan, I heat 1⁄4 cup of ghee on low flame. Once warm, I add in 2 cups of milk powder and stir it gently for a minute or two. This helps toast the powder slightly and removes any raw taste. Then, I pour in 1⁄2 cup of mango puree and stir everything together until it forms a thick, smooth mix. Next comes the sugar. I start with 1⁄2 cup and taste as I go (just carefully). If your mangoes are already sweet, this is often enough. Keep the flame low and stir constantly. You’ll see the mixture slowly starting to bubble and thicken. It’ll begin to pull away from the sides of the pan as it cooks.

Thickening and Setting (5–10 minutes) - Once the mix looks thicker and more dough-like, it should be soft but not runny. I add a few drops of food colour (if using) and give it one last mix. At this stage, it should come together easily and not stick to your spatula. That’s how you know it’s ready to be set. I then transfer the hot mixture into the greased tray and spread it out evenly with the back of a greased spoon or spatula. If you want to use silver leaf, place it on top while it’s still warm. You can also sprinkle chopped nuts here if you like a bit of crunch.