This can be made with tinned mango pulp also.

Mangoes should be skinned, chopped & blended in a mixi – do not add water.
Use any ripe mango.

Mango pulp - 2 cups

Besan - 1 cup

Ghee - ½ cup

Sugar - ½-1 cup( varies depending on the sweetness of the mango)

Saffron - a pinch (warm &powder)

Cardamom powder - ½ tsp

Edible camphor (pachai karpuram) - 2,3 granules (optional)

Heat ghee in a kadai & roast the besan on a low fire till a nice aroma comes.

Remove from fire, add pulp, beat well to blend & put back on fire.

When it starts boiling, add sugar.

Go on stirring till it starts leaving the sides of the vessel.

Add spices & remove.

Serve hot.