For the Base In a blender, blend the walnuts, then add the soaked raisins and cinnamon powder and make a paste. Divide this paste into 3 equal parts, transfer to 3 bowls and keep aside. For the Filling Blend the frozen bananas with 1 tbsp lime juice, together with 2 of the frozen mangoes. Divide the blended fruit into two parts, transfer to 2 bowls and keep aside in the freezer. Cut 1 mango into tiny cubes and keep aside. Open 2 pomegranates and take out the arils and keep them aside. For the Frosting Blend the dates with 3 tbsp lime juice and keep aside in the freezer. Cut 1 mango into long thin slices and keep aside to use for decoration. Open 1 pomegranate and take out the arils and keep these aside to decorate. Mounting the Cake Use a springform mould of approximate diameter of 11″. Line the inside with parchment paper. Spread a layer of one of the 3 nut paste parts in the mould, at the bottom. Using one bowl of blended fruit kept aside in the freezer, spread a layer on top of the nut paste layer. Place the tiny mango squares all over the surface of the blended fruit layer. Freeze for 15 minutes. With the 2nd part of the nut paste, spread a layer on top of the blended fruit and mango squares’ layer. With the 2nd portion of blended fruit, spread a layer on top of this last nut paste layer. Sprinkle the pomegranate arils all over the surface of this blended fruit layer – but not too many. Freeze for 15 minutes. With the 3rd part of the nut paste, spread a layer on the blended fruit and pomegranate layer. Freeze for 20 minutes. Spread the frosting on top and decorate with the pomegranate arils and mango slices, making the Mayurma symbol and maybe writing something like “spreading sweet happiness”… Maintaining and Serving Keep in the refrigerator and then freeze for 2 hours before serving. Enjoy! These quantities are enough for about 30 – 35 people (approx 3.5 kg).