firstly, in a blender take 350 grams mango and blend to smooth puree. you can also use store brought mango pulp.
transfer the mango pulp to a large bowl.
add ½ cup cornflour and 1 cup water.
whisk and mix well making sure everything is well combined without any lumps. keep aside.
in a large kadai take ¾ cup sugar and 1 cup water.
stir and dissolve the sugar completely.
now add in the prepared mango cornflour mixture and stir continuously.
stir on low to medium flame until the mixture starts to thicken slightly.
add a tbsp of ghee and continue to stir until the mixture absorbs all the ghee.
further, add a tbsp more ghee and starts to mix continuously in batches.
after 30 minutes the mixture will start to turn glossy absorbing almost 4 tbsp of ghee.
now add 2 tbsp more ghee and ¼ tsp cardamom powder.
mix well until the ghee starts to release from sides. it takes almost 40 minutes to cook completely.
now transfer the halwa mixture to a greased pan and level it up.
rest for 2 hours or until it cools completely.
unmould the jelly and cut into desired shapes.
also roll into desiccated coconut for extra flavour.
finally, enjoy mango jelly or mango halwa for a week.