flush and wipe dry the mangoes. at that point peel them.
mesh or shred the mangoes.
powder 4 to 5 cardamoms and 1 to 2 cloves in a mortar-pestle. keep aside.
in a container take the ground or destroyed mangoes alongside sugar. expansion of sugar relies on the poignancy of the mangoes and your taste. i included 1.5 mugs sugar.
switch on the fire. mix this sugar+mango blend exceptionally well.
on a low fire or sim, cook this blend. at first the sugar will liquefy and consistency will be watery.
mix frequently so that the sugar does not solidify and continue stewing the blend.
continue blending and cooking till you get a 2 string consistency. switch off the fire. in the event that you cook all the more then the murabba gets a thick sticky hard consistency.
include the cardamom+clove powder and a couple strands of saffron (squashed). blend extremely well.
cool aam ka murabba totally and after that spoon in a clean sanitized glass container or jug.
serve aam ka murabba presently fixing with a north indian dinner or you can likewise have with chapatis or rotis.