Heat the ghee and saute the nuts and raisins and keep them aside

In the ghee add the semolina, add the crushed cardamom and saffron strands

Add the mango puree and milk

Cook for 5 - 10 mins

Add the sugar and cook for another 2 - 3 mins

Add the nuts and raisins back in reserving a few for garnish

Sprinkle the crushed pistachios in a cake tin and add the semolina and allow to cool before you turn it out and serve

Garnish with the reserved nuts and mango cubes