1) For Takku: Mix all the ingredients and fill it in a jar and keep it in sun for 5-6 days. Let the mango imbibe the spices and release it's own juices. Mix it once or twice a day. After 5-6 days the Takku is ready.
2) For Mango Muramba: Pressure cook the raw mango with a little water till you get 2 whistles . Cool it for 3-4 hrs and then strain the water. Use this water to make sugar syrup. In a pan take the sugar and add the water enough to immerse the suagr.
Boil the sugar solution till you get a three string consistency ( Goli band / Pakki chashani). Check it by putting a drop of it in a bowl of water, if the drop solidifies immediately the syrup's ready.
Now add the steamed raw mango, citric acid and cook it in the sugar syrup till you get a honey like consistency. Cool and add crushed cardamom, saffron and 1/2 tsp of sodium benzoate (preservative).
