Mango Murabba

“With the onset of the rains we bid good bye to the much love Alphonso mango and welcome other vaieties of mangoes like Langda, Badam, Dusehri and Totapuri. The Totapuri mango has a very distinctive longish shape and is pointed at both top and bottom ends and has a distinctive taste too. As a young girl many , many years ago I watched with interest my mother make delicious Mango Murabba with Totapuri mangoes . Now, I try to make it at least once every year around this time. I made it last week and am sharing the recipe so you can try it out if you have a sweet tooth and love to have something sweet with your meal. “

Ingredients

1 kilo Totapuri Mangoes
½ kilo sugar
30 cardamoms (remove seeds and discard skins)
1 pinch boondi colour

Procedure
Peel the mangoes and cut into slices of about 2 inch length and 1 – 2 cms width. Add two glasses of water to the sugar and boil in a pan for about five minutes, reduce flame and add mango slices. Cook on low flame. After about 10 minutes add cardamoms to the mangoes being cooked. Cook till the sugar syrup thickens and the mangoes are cooked. The consistency of the sugar syrup should be like gulab Jamun syrup. Add a pinch of boondi colour and turn off the flame. Cover the pan with napkin and allow to cool. When cool fill in jars and refrigerate. This Murabba tastes very good with hot roti, paratha or puri.