Cook the mango pulp in a non-stick pan on medium heat, stirring continuously, for ten minutes, or till it reduces to half its original quantity.
Boil the milk in a deep thick-bottomed non-stick pan, stirring continuously, for eight minutes, or till it thickens slightly.
Add the alum and the mango pulp and stir continuously till the milk becomes grainy.
Cook for twenty minutes, or till most of the moisture evaporates and a solid mass remains.
Add the sugar substitute and mix well.
Grease a six-by-eight-inch aluminum tray with ghee. Pour the mango mixture into the tray and level the surface.
Sprinkle the sliced almonds on top. Leave to set for an hour in a cool, dry place.
Cut into squares or diamonds and serve.
Makes 625 grams