Heat a pan over medium heat and dry roast semolina until you get a nice aroma. It can be roasted in a teaspoon of ghee too, as ghee enhances the aroma.
Heat a sauce pan with 2 cups of water over medium heat. To this add sugar and saffron. Allow it to boil rapidly.
Once the water starts to boil, add semolina slowly little by little in a stream and keep stirring with another hand. Be quick in stirring and slow in adding semolina to prevent the formation of lumps.
Break any lumps and stir gently. Cook till all the water evaporates.
Add the mango pulp and a pinch of salt. Mix gently.
Cook for about 5 to 7 minutes stirring occasionally to prevent burning to get the desired consistency.
Add 1 tablespoon ghee and mix well . Turn off the heat.
Add cardamom powder and mix well.
Add toasted cashews over the Mango kesari, scraping down all the ghee from the pan. Give it a nice mix.
Serve hot with chopped nuts sprinkles on top.