Yummy delicious mango preserves with the colour of saffron......
The whole kitchen gets redolant with the sweet aroma of saffron and cardamom.
I remember my mom and my Naani (maternal grand mother) making this and us all relishing it.
Last night as i made this, i was remembering both of them and once it was ready the
appearance and fragrance just took me to my childhood.
4 lbs half ripe mangoes
2&1/4 cups sugar
a big pinch of saffron (kesar)
4 green cardamom pods split open(elaichi)
3 cups water
sliced almonds and pistachios (optional)
Mix the sugar, water, saffron and cardamom and keep it to a boil on a high flame.
Wash and peel and cut the mangoes into big cubes.
Boil the syrup till it reaches a 2 thread consisitency.It takes about 15-20 minutes.
It is very hot at this stage.Very carefully lift a little syrup in a spoon and test for
the consistency.My picture below shows you how to do so. Be extremely cautious
so as to not burn your fingers.
You can see how a string is being formed.
Now carefully add the mangoes and mix gently.
Cover and cook on a medium flame for about an hour.
Keep checking and stirring gently every 10 minutes.
Cook till all the mango pieces turn transparent and the syrup is quite thick.
You can see how the color has changed. Dont stir too vigourously as it will turn
mushy and murbo has pieces of the fruit and is not mashed like a jam.
If adding the nuts, do so in the last five minutes of cooking.
Let it cool completely before ladling into sterilized bottles.
Cover tightly and keep in the fridge.
I like to put some in a small bottle so i can leave it at room temperature
for quick use.
Tastes best when eaten with hot puris, rotis, parathas, lolis or even bread.