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Wash, peel, and cut the mangoes into large slices and prick all over with a fork. Tie the slices loosely in a piece of muslin, and simmer for 5 to 7 minutes in boiling water. Remove and dry them on a piece of cloth or kitchen towel. Add sugar and citric acid to the water in which mango slices were boiled. Cook to one-third consistency (remove the scum from the surface of the syrup). Add mango slices, simmer till the syrup thickens and the slices become tender and slightly translucent. Leave for 12 hours. Remove the slices from the syrup if they are sufficiently tender. Tie the crushed cardamom seeds in a piece of muslin and add this to the syrup. Boil till it again acquires one-third consistency. Remove the muslin containing the cardamom seeds, squeeze out the juice and discard the seeds. Add mango slices and almonds and cook for a few more minutes. Remove from the heat and cool. Add kewra essence and pour into hot clean glass jars. Fill just short of overflowing, place 2 to 3 layers of greaseproof or waxed paper over the mouth of the jar and cover with a screw-cap.
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