Take the milk in a saucepan and turn the heat on medium-low and let it come to a simmer.
On another stove, take ghee and sooji in a pan or kadai on low-medium heat.
Start mixing and roasting the sooji. While it is getting heat up and ghee starts to melt, add saffron.
Also add cashews and almonds and mix. Don’t forget to keep an eye on milk.
Roast with stirring constantly. Roast it till it gets slight brown color. You will notice, the mixture is very light, bubbly and ghee will starts to ooze out from the sides. This is how you know that sooji is roasted correctly. It took me around 7-8 minutes.
Now add chopped mangoes. Mix and continue cooking.
After 2-3 minutes, you will notice that mango pieces are soft and few of them are mushy.
Now add the warm milk slowly and do stir at the same time to avoid the lumps.
Be careful, the mixture may get bubbly and may splutter.
Cook with stirring continuously till all the liquid is absorbed. It will take only couple of minutes.
Now add sugar and mix.
Keep stirring and cooking till all the liquid is gone and halwa will leave the sides of the pan. You may notice very little ghee is also oozing out. That time turn off the stove.