Upvasacha kairi takku and mango muramba

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

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Preparation

• 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).