Halve the mangoes, remove seeds and cut into half inch cubes. Place the mango cubes in a pan, add two cups of water and cover and cook on low heat for ten to fifteen minutes or till water has reduced to half the quantity. Set aside. Heat sugar with six cups of water in a thick-bottomed pan and prepare sugar syrup of one string consistency.
Add the cooked mango cubes along with the cooking liquid and stir.
Add crushed green cardamom seeds and saffron and continue to cook, uncovered, on low heat till the mixture is thick and translucent.
The syrup should be of two-string consistency.
Add almonds and stir gently. Cool and store in airtight jars.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.