Keri-no Murabbo (Mango Marmalade)

6 cups pani (water)

1 ½ cup keri (green or yellow-green mango), grated or cubed

1 ½ cup saaker (sugar)

3” laving (cinnamon sticks)

15 taj (cloves)

15 elchi (cardamom seeds) or

1 teaspoon elchi (cardamom powder)

pinch kesar (saffron)

1. Manually squeeze the grated mango. This will make the final murabbo less sour.

2. In a large pot, heat the water.

3. Add the mango & sugar.

4. Bring to boil, then simmer.

5. Add the cinnamon, cloves, cardamom & saffron. Mix well.

6. Simmer until syrupy.

Source: Kokila