Step 1

Rinse and wipe dry the mangoes. Then, peel them.

Step 2

Grate or shred the mangoes.

Step 3

Powder cardamoms and cloves in a mortar-pestle. Keep aside.

Step 4

In a pan, take the grated or shredded mangoes and sugar. Addition of sugar depends upon the tartness of the mangoes and your taste.

Step 5

Switch on the heat. Stir the mango-sugar mixture very well.

Step 6

On low heat, cook the mango-sugar mixture. Initially the sugar will melt and consistency will be watery.

Step 7

Stir often so that the sugar does not crystallize and keep on simmering the mixture.

Step 8

Keep on stirring and cooking till you get a 2 thread consistency. Turn off the heat. If you cook more then the murabba gets a thick, sticky and hard consistency.You can also cook until you get a 1 string consistency.

Step 9

Add the powdered cardamom and clove mixture and saffron (crushed). Mix very well.

Step 10

Cool it completely and then spoon in a clean sterilized glass jar or bottle.

Step 11

Serve Aam Ka Murabba or Mango Murabba as a side condiment with a North Indian meal or with roti or paratha.