​Prepare Mango Puree: Peel and chop the medium-sized raw mangoes. Transfer them into a blender with a little water and blend into a smooth puree. Strain the mixture if necessary to ensure a smooth texture.

​Prepare Cornflour Slurry: In a small bowl, take ¼ cup of cornflour and mix it thoroughly with 2 tablespoons of water without any lumps.

​Combine Ingredients: In a heavy-bottomed pan or non-stick kadai, combine the raw mango puree, sugar, remaining water (¼ + 1 cup), and the prepared cornflour slurry. Add 1 or 2 drops of green food colour if desired. Mix everything well while the flame is off.

​Thicken the Mixture: Place the pan on medium heat and stir continuously. As it cooks, the mixture will thicken and become translucent.

​Add Ghee: Gradually add ¼ cup of ghee in intervals while stirring continuously to prevent sticking and ensure a rich, glossy finish.

​Achieve Halwa Consistency: Continue cooking until the mixture completely leaves the sides of the pan and turns into a glossy, smooth halwa texture.

​Set and Serve: Transfer the hot raw mango halwa to a greased plate or tray, allow it to set, slice, and serve!