Heat 2 tablespoons ghee in a kadai. Fry 10-12 broken cashews until golden. Remove and set aside.
In the same ghee fry 1/2 cup rava until fragrant. remove to a plate.
In the same kadai add 1 1/2 cups water. Add 1 cup thick mango pulp and mix well. Bring to a boil.
Once the water comes to a roiling boil, sprinkle the roasted rava over it and keep mixing to avoid lumps. The rava will get cooked very easily within 5-7 minutes.
Once the rava is cooked add sugar and mix well. Sugar will release some water and consistency will be a bot loose now. Add 1 tablespoons ghee and mix well. Ghee will be absorbed.
Add 1 more tablespoon ghee and mix well. If the ghee is absorbed, add 1 more tablespoon. If ghee oozes out, add cardamom powder, fried cashews and mix well. Serve mango kesari warm or at room temperature.
1. You can use tinned mango pulp too. 2. You can add mango essence for pronounced flavor