Mavina kayi murabba ( aam murabba)

Ingredients 

Mavina kayi ( green mango)—2

Sugar—2 cups

Saffron strands (kesari//kesar)—1 big pinch

Cloves (lavanga)—6

Cardamom pods (ellaki//elaichi)—3

Dalchini (cinnamon stick)—1 small piece

Salt—1/4 teaspoon 

Dry fruits like raisins (drakshi), cashews (godambi) optional

The proportion of sugar and mavina kayi grated should be 1:1 (equal)

Method 

Crush the cloves and cardamom in a mortar -pestle keep it ready.

Wash the mavina kayi and pat dry them completely and peel the skin .

Grate them using a bigger size grater.

Now transfer the grated mavina kayi into a kadai or non stick pan,add sugar ,dalchini piece and mix well.

Keep the kadai on stove and let it cook on medium flame. Keep on stirring it .

Initially consistency will be watery. When sugar melts,you will see the mixture bubbling 

Add in salt and keep on cooking. Then add kesari and mix well.

The mixture will begin to thicken. Don’t cook more it will become dense and hard.
There should be slight crunch in the mavina kayi.
When you get the desired consistency add crushed cardamom and clove powder .
Mix well.
At this stage you can add dry fruits too. Switch off the stove.
Let the mavina kayi murabba to cool. Store in a sterilised bottle or glass jar.