Dry roast kodo millets in a dry pan till it changes colour ..golden .Will be aromatic too.
Remove and keep aside to cool .
Grind both sugar , cardamoms, and kodo millet in a mixie till a fine powder almost like semolina or even finer.add the saffron powder to this mix, it helps when you to make kesari next time , store excess if any in a clean air tight contain
Remove and keep aside.
Heat a pan ,add some ghee, roast the cashew nuts ,
Add, water about 1 cup .
Allow to boil well.
Lower flame , add the measured millet rava , stir to avoid lumps.
Cover and cook on a simmer for 2-3 minutes .
Add remaining ghee if any .
When it thickens, add the mango pulp, mix well
Allow the kesari mixture to thicken slightly but not like upma.
Remove and let cool
Yummy delicious smooth kesari is ready , on cooling you will see it becomes very soft , lump free .
Do not allow kesari mixture to thicken too much like upma like a big lump, it becomes hard later.
Remove from flame and allow to cool when it resembles like a thick flowing mixture.
On cooling it becomes nice and firm .
Adding more sugar and ghee is up to you