Upvasacha kairi takku and mango muramba

Name: Upvasacha kairi takku and mango muramba
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 2 cups grated raw mango; 4tbsp red chilli pwd; salt to taste; 2 cups grated mango; 3 1/4 cups sugar; 6-7 cardamom; 1/4 tsp saffron; 1/2 tsp citric acic; 1/2 tsp sodium benzoate

Main Dish

Very Easy

35 min

Ingredients

1) For Takku:

2 cups grated raw mango
4tbsp red chilli pwd
salt to taste

2) For Mango Muramba:

2 cups grated mango
3 1/4 cups sugar
6-7 cardamom
1/4 tsp saffron
1/2 tsp citric acic
1/2 tsp sodium benzoate

Preparation

Preparation15 min

Cook time20 min

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).