INGREDIENTS

INSTRUCTIONS

Wash, peel, cut the mangoes into large slices and prick all over with
a fork. Or cut them into fancy shapes and do not prick. Tie the slices
loosely in a piece of muslin, and simmer for 5 to 7 minutes in 1 1/4
pint of boiling water.  Remove and dry them on a piece of cloth. Add
sugar and citric acid to  the water in which mango slices were boiled.
Cook to one-thread  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-thread consistency.  Remove the
muslin containing the cardamom seeds, squeeze out the  juice and
discard the seeds. Add mango slices and peeled halves of  blanced
almonds and cook for a few minutes more. Remove from the heat  and
cool.  Add ruh kewra or essence and pour into hot clean glass jars,
previously cleaned with boiling hot water. Fill just short of
overflowing, put a disc of 2 to 3 layers of greaseproof or waxed  paper
over the mouth of the jar and cover with a screw-cap.  Source: "Mrs.
Balbir Singh's Indian Cookery" Posted to MM-Recipes  Digest V3 #245
Date: Sun, 8 Sep 1996 12:18:05 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5259
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 31.4mg
Potassium: 33.1mg
Carbohydrates: 1358.7g
Fiber: 0g
Sugar: 1356.3g
Protein: 0g