Am Ka Murabba (Green Mango Preserve) Recipe

• 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

1. Wash, peel, cut the mangoes into large slices and prick all over with a fork.
2. Or possibly cut them into fancy shapes and don't prick.
3. Tie the slices loosely in a piece of muslin, and simmer for 5 to 7 min in 1 1/4 pint of boiling water.
4. Remove and dry them on a piece of cloth.
5. Add in sugar and citric acid to the water in that mango slices were boiled.
6. Cook to one-thread consistency (remove the scum from the surface of the syrup).
7. Add in mango slices, simmer until the syrup thickens and the slices become tender and slightly translucent/soft.
8. Leave for 12 hrs.
9. Remove the slices from the syrup if they are sufficiently tender.
10. Tie the crushed cardamom seeds in a piece of muslin and add in this to the syrup.
11. Boil until it again acquires one-thread consistency.
12. Remove the muslin containing the cardamom seeds, squeeze out the juice and throw away the seeds.
13. Add in mango slices and peeled halves of blanced almonds and cook for a few min more.
14. Remove from the heat and cold.
15. Add in ruh kewra or possibly essence and pour into warm clean glass jars, previously cleaned with boiling warm water.
16. 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.

mangoes, water, acid, kewra, sugar, green cardamom

Taken from cookeatshare.com/recipes/am-ka-murabba-green-mango-preserve-64355 (may not work)