1. Peel the skin off the mangoes and chop the pulp into very tiny pieces;
2. You could even mash the pulp coarsely with your hands;
3. Add sugar, elaichi, mix well and keep aside.
4. Heat ghee in a small pan and add the nuts and raisins.
5. Roast them for a minute and add to the mango mixture.
6. Grind the soaked cashews to a smooth paste with some milk and add to the mango mixture;
7. Cashews give thickness and richness to the rasaaina.
8. Just before serving, add the milk and mix well;
9. Make sure NOT to add milk much ahead of time...
10. The milk would curdle if the mangoes are very sour.
11. Pour into individual bowls and serve with pooris/chapatis or as a dessert.

Variation:

• You could even add coconut milk instead of ordinary milk.
• This gives it a completely different flavor and taste.

Courtesy: http://maneadige.blogspot.com/