Take out few scoops from one mango and keep aside. Puree the remaining mango and refrigerate till serving time.
In a bowl, whisk together chickpea flour, sugar and cardamom powder with some water to make a batter of pouring consistency.
Grease a paniyaram chatti with some ghee. Now dip the mango scoops in the prepared batter and fry them in the chatti till light brown. Drain and keep aside.
To serve - ladle some mango pulp / puree in individual glasses or glass bowls and top it with 2-3 pakoras.
Garnish with chopped pistachios, dry rose petals and cardamom powder. Enjoy this chilled dessert as and when desired.
