(by Neema Avashia)
2 large mangoes, grated
1 big pinch saffron threads
4 c. sugar
5 or 6 cloves
small piece of cinnamon bark
1/2 t. cardamom powder
Try to squeeze as much liquid as possible from the grated mango.
Collect the mango water in a bowl, and soak the saffron threads in it.
In a stainless steel pan, combine grated mango and sugar, and mix well.
Put the pan on low heat and cook, stirring continuously.
First the mango mixture will get watery as the sugar dissolves, but it will thicken.
Once the syrup thickens, add the saffron-soaked water, and turn off the heat.
Add the cloves, cinnamon, and cardamom.
Let the mixture cool completely, and store in a sterile jar.
Keep in a cool, dry place.
(Read Sweet/Salty/Sour/Spicy, the story that accompanies this recipe.)