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1
Wash, peel, cut the mangoes into large slices and prick all over with a fork.
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2
Or possibly cut them into fancy shapes and don't prick.
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3
Tie the slices loosely in a piece of muslin, and simmer for 5 to 7 min in 1 1/4 pint of boiling water.
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4
Remove and dry them on a piece of cloth.
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5
Add in sugar and citric acid to the water in that mango slices were boiled.
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6
Cook to one-thread consistency (remove the scum from the surface of the syrup).
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7
Add in mango slices, simmer until the syrup thickens and the slices become tender and slightly translucent/soft.
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8
Leave for 12 hrs.
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9
Remove the slices from the syrup if they are sufficiently tender.
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10
Tie the crushed cardamom seeds in a piece of muslin and add in this to the syrup.
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11
Boil until it again acquires one-thread consistency.
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12
Remove the muslin containing the cardamom seeds, squeeze out the juice and throw away the seeds.
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13
Add in mango slices and peeled halves of blanced almonds and cook for a few min more.
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14
Remove from the heat and cold.
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15
Add in ruh kewra or possibly essence and pour into warm clean glass jars, previously cleaned with boiling warm water.
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16
Fill just short of overflowing, put a disc of 2 to 3 layers of greaseproof or possibly waxed paper over the mouth of the jar and cover with a screw-cap.
