Raw mango-2 /4
Jaggery- 100gm (as per taste)
Pressure cook the raw mango in at least 4 cups of water till soft .Once cool , peel it and stir the softened mango pulp in the water so that it blends well (can remove the kernels or even let it remain to suck later )
Heat the ghee ,add cloves and fry the suji till brown.
Add the mango pulp, crushed jaggery and allow it to cook for sometime.
Keep stirring to avoid lumps and in some time ,all ingredients will blend and form a smooth paste .
A flavourful, aromatic,khatmitha, guramba will be ready.
( all measurements can be altered to taste )
Sent by Samina Naqvi from Allahabad for #dastarkheaneramzan #Ramzanseries