Pre-Prep (Takes around 5 mins) - Start by peeling and chopping two ripe mangoes. Add the chopped mangoes and sugar to a blender and blend until you get a smooth puree. Heat up some water separately, using hot water speeds up the cooking.Keep all the other ingredients ready: rava, ghee, and cashews — it makes things much easier once you start cooking.

Roasting the Rava (5–6 mins) - Heat ghee in a thick-bottomed pan or kadai. Add cashews and fry them till golden. Take them out and set aside. Now, in the same ghee, add rava and roast on low flame. Keep stirring continuously until it smells nice and turns slightly golden, this step adds so much flavor and prevents a raw taste later.

Cooking the Base (5–7 mins) - Slowly pour in the hot water while stirring. Be careful, it may splutter a bit. Mix well and continue to stir so that there are no lumps. Let it cook on low heat until the rava absorbs all the water and becomes soft. You’ll see it thicken, that’s what we want.

Adding the Mango Puree (Final 5 mins) - Now add the mango puree to the cooked rava and stir it in. Keep the flame low and mix everything well. Let it cook for a few minutes more, just until the mixture thickens a bit more and looks glossy. Add in the fried cashews, mix once, and turn off the flame. Let it sit for 5–10 minutes, it’ll thicken and set nicely as it cools.