SAKHAR AMBA-1

A very easy and sweet raw mango Sakhar Amba prepared in no time. Mangoes are in season and with abundance of raw mangoes available, It’s perfect time to make this quick Sakhar Amba and store in a large air tight jars to enjoy it all year. This sweet and tangy mango Sakhar Amba is perfect accompaniment to the Parathas, Mahrashtrian Dhapate and can be enjoyed as a spread over a slice of toasted bread.

INGREDIENTS:

500 gms Grated Raw Mango [preferably Totapuri/ Neelam ]

400-450 gms Sugar [depends upon the tanginess of mangoes]

1 teaspoon Green Cardamom Powder

5-6 Saffron Strands

METHOD:

STEP 1 – First peel the mangoes and grate them finely.

STEP 2 – In a bowl, add sugar and grated mangoes, mix well and keep it covered for 4-5 hours.

[I kept it overnight].  Sugar get dissolved in it and we get a liquidy mixture.  

STEP 3 – Now heat a wide non-stick pan and put the sugared mango mixture into it. Keep it on slow flame.

STEP 4 - Stir it occasionally till the sugar syrup reduced or until the sugar syrup reaches two thread consistency. It changes colour slightly which is the sign that recipe is complete which takes hardly 20-25 minutes.

STEP 5 – Don’t overcook it otherwise the sugar syrup get cooked for more time and it will get a hard consistency.

STEP 6 – Lastly add cardamom powder and kesar strands in it and mix well. Remove it from the flame and let it cool down.

STEP 7 – Store it in air tight glass jar for further use.

Serve Sakhar Amba as a spread to your parathas or toasted bread or as a  side dish with the main meal.

                                                                      [Totapuri Amba]

NOTE: You may increase the quantity, according to your requirement..

It lasts for 6 months at room temperature and it refrigerated up to 8-10 months.