1. Blend the mango pieces till smooth.
2. Heat the ghee in a kadai. Add semolina and fry till light brown.
3. Add the mango pulp and sugar.
4. Cook stirring till the mixture forms a thick lump that comes away from the sides of the kadai. (To test, take a tsp of the mixture and drop on a small plate. Rub with the bake of the spoon. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right. If not, cook for some more time. During the testing, remove the kadai form fire.)
5. Add nut meg powder and pour in a greased thali.
6. Cool till firm to touch and cut into pieces.

Yield:1 kg approx