1. In a thick bottomed vessel, put mango pulp, mash well with ladle and stir.

2. As pulp starts to boil add sugar and stir well.

3. Now add fried cashewnuts in ghee into this mixture and mix well. You may keep the vessel covered as the boiling mixture splashes all over in medium flame. When the mixture starts to thicken add elaichi, camphor powders.

4. Stir continously adding ghee little by little. When mixture starts leaving sides of the vessel, remove from fire and pour it onto a greased plate.

5. When cooled cut into pieces.

Preparation time: 45 to 50 minutes approx.