Melt 2 tablespoon ghee in a heavy bottom saucepan and add the mango purée
Mix well and let simmer on Low heat till bubbles appear on the surface
Meanwhile, make a slurry by mixing cornflour and water
Add it to the boiling mango mixture and mix well
Within 2-3 minutes of simmering, the mixture should have thickened
Add the sugar at this stage and mix
The mixture would once again liquidate slightly
Keep stirring and let it simmer and thicken
Add 1 teaspoon ghee and mix well
After about 5-7 minutes,add the remaining ghee and mix
Cook until the mixture comes together and easily leaves the sides of the pan
Transfer to desired moulds/serving bowls and let cool and set for 30 minutes
Top with sliced nuts/saffron strands and enjoy at room temperature or chilled.
