Heat one tablespoon of ghee in a pan and roast cashews. When they are light golden color, add raisins and continue roasting until they are golden brown color.
Take the roasted cashews and raisins out of the ghee and set them aside.
In the same pan, add semolina and roast over a low flame until it is light golden color.
Remove it from the pan and keep it aside.
In the same pan, combine mango pulp, saffron and water and mix well.
Bring it to a rolling boil. Slowly add the roasted semolina to the boiling mango-water mixture and stir constantly to avoid lumps. Add 3 tablespoons of ghee and combine it.
Cover it with a lid and let it cook for 4-5 minutes over a low flame.
Once it is cooked, give it a stir and add sugar and cardamom powder.
Keep mixing and cook for another couple of minutes.
Finally, add fried nuts and one tablepoon of ghee and mix well.