• Mango pulp – 4 cups
• Sugar – 2 cups
• Ghee – 1 cup
• Cashewnut – 10 to 15
• Elaichi powder – 3 tsp
• Edible scented Camphor – half a pinch (optional)


  1. Pour the mango pulp in a thick-bottomed vessel, mash well with a ladle and stir.
  2. Put the vessel on the flame.
  3. When the pulp starts to boil, add sugar and stir well.
  4. Add cashewnuts fried in ghee into the mango mixture and mix well.
  5. When the mixture starts to thicken, add elaichi powder and the scented camphor.
  6. Stir continuously, adding ghee bit by bit.
  7. When the mixture starts leaving the sides of the vessel, remove from the flame and pour onto a greased plate.
  8. Allow the mixture to cool and cut into pieces.

Recipe courtesy of Rashmi