Blend the milk and mango puree and keep aside. Heat ghee in a pan and dry roast the semolina for 2-3 minutes or till you get a nice aroma.
Add the milk-mango puree mix, sugar and cardamom powder. Keep stirring on a medium flame till it gets thick and starts to leave the sides of the pan.
Switch off the flame and add the kewra water. Transfer to a greased plate and let it cool down a bit.
Apply some ghee in your palm and form into equal sized balls. Serve, garnished with chopped pistachios.
