Peel and cube the ripe sweet mangoes. Blend them into a smooth puree and keep aside.

Soak saffron threads in 2 to 3 tbsp warm milk and set aside for a few minutes to release their color and aroma.

Heat ghee in a large pan. Add semolina and roast on medium flame, stirring continuously until it turns light golden and aromatic.

Carefully add hot water, milk, and saffron milk to the roasted semolina. Stir continuously to prevent lumps. Cook until the mixture absorbs the liquid and becomes soft.

Add sugar and mix well. Continue stirring until the sugar dissolves completely and blends into the mixture.

Add the prepared mango puree and mix well. Cook for a few minutes, then cover the pan and let it cook on low heat until the flavors combine beautifully.

Meanwhile, heat 2 tbsp ghee in a small pan. Add cashews, almonds, raisins, and charoli. Roast for a minute or two until lightly golden and fragrant.

Open the lid and add cardamom powder along with the roasted nuts and ghee. Mix everything thoroughly and cook for another minute.

Transfer the Mango Halwa to a serving bowl. Garnish with slivered almonds, pistachios, dried rose petals, and a few fresh mango cubes. Serve warm and enjoy.

Use naturally sweet and ripe mangoes such as Alphonso, Kesar, or Ataulfo for the best flavor.

Always roast the semolina well to achieve a rich aroma and prevent a raw taste.

Add hot water and warm milk to help the semolina cook evenly without forming lumps.

Adjust the sugar depending on the sweetness of the mangoes used.

Do not add mango puree before the semolina is fully cooked, as it may affect the texture.

Saffron adds beautiful color and flavor, but it can be omitted if unavailable.

Serve warm for the best taste and texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.