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Ingredients
- 2 lb Mangoes
- 1 1/4 pt Water
- 2 ounce Almonds, toasted/blanched
- 1 tsp Citric acid
- 6 dsh Kewra essence Or possibly 1 tb ruh kewra
- 3 lb Sugar
- 8 x Green cardamom, seeds only
Directions
- Wash, peel, cut the mangoes into large slices and prick all over with a fork. Or possibly cut them into fancy shapes and don't prick. Tie the slices loosely in a piece of muslin, and simmer for 5 to 7 min in 1 1/4 pint of boiling water.
- Remove and dry them on a piece of cloth. Add in sugar and citric acid to the water in that mango slices were boiled. Cook to one-thread consistency (remove the scum from the surface of the syrup). Add in mango slices, simmer until the syrup thickens and the slices become tender and slightly translucent/soft. Leave for 12 hrs.
- Remove the slices from the syrup if they are sufficiently tender. Tie the crushed cardamom seeds in a piece of muslin and add in this to the syrup. Boil until it again acquires one-thread consistency.
- Remove the muslin containing the cardamom seeds, squeeze out the juice and throw away the seeds. Add in mango slices and peeled halves of blanced almonds and cook for a few min more. Remove from the heat and cold.
- Add in ruh kewra or possibly essence and pour into warm clean glass jars, previously cleaned with boiling warm water. Fill just short of overflowing, put a disc of 2 to 3 layers of greaseproof or possibly waxed paper over the mouth of the jar and cover with a screw-cap.
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