Add cardamom powder to the mango pieces and ground mango pulp without adding water
In a heavy bottomed pan, add ghee and saute raisins for 30 seconds and transfer it to a plate
In medium flame, add mango pulp and keep stirring for 2-3 min
Add jaggery, sugar, cardamom powder, salt and keep stirring. Cook for 12-16 mins till it thickens and approaches halwa consistency. The key is to switch off before it reaches halwa consistency, as the halwa will thicken a bit after it is switched off. Garnish with roasted almonds/cashews