Name: Gulamba in Nani's Style recipe by Vibha Bhutada at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: Rajapuri mango 1, raw; For the Chashni (1 string sugar syrup):; sugar 1 cup; Water 1 cup; Milk 1 tbsp; A pinch of cardamom powder; Saffron 4 strands

ABOUT Gulamba in Nani's Style RECIPE

When I was a kid, every year my Naniji used to send her special homemade Gulamba for me. And I use to eat only chapati and gulamba for both the meals. Basically, Gul is Jaggery and Amba is mango hence, Gulamba. This can be prepared with Jaggery but I specially like it with Sugar. My Naniji passed this recipe to her daughter when she got married and later mom passed it to me. I made it a few times of course under Nani's and Mom's guidance and the result is seen. Today, even just a bite takes me right back. So, here's my ultimate favorite seasonal preparation preserved from generation to generation, Gulamba.

Instructions

Wash and peel the the skin of mango.
Cut the mango into small slices.
Add the slices in a vessel which fits in your pressure cooker.
Add some water in the cooker and place the vessel with mango slices inside the cooker.
Place the lid, lock firmly and place it on the stove. Do not attach the whistle.
Wait for 5 minutes. When steam starts escaping through the vent, turn off the heat.
Do not open the cooker immediately. Wait for the pressure to go down.
Once cooled, open the lid and remove the vessel.
Take a mango slice and slightly press it with your finger tips.
If it's hard to press then transfer the vessel back into the cooker and steam for another 5 minutes.
Do not over steam as the mango slices will become mushy.
Once done, transfer the mango slices onto a sieve and let it stand for few minutes.
Line a kitchen towel and spread the mango slices onto it and leave it to dry.
For Chashni:
Take a pan big enough to hold the water and sugar together.
Add water and sugar and turn the heat to high. Mix and bring it to a boil.
Then add milk and remove any scum formed on the surface by a spoon.
Now cook it on low flame until it becomes a 1 string sugar syrup.
After 10-12 minutes of cooking on low flame, our 1 string sugar syrup should be ready.
Next check the chashni consistency.
Take 2 drops of syrup between your index finger and thumb.
Open the index finger and thumb opposite to each other and you will see a string of syrup coming up.
If the string is too light, it wont make any string at all.
If it is showing up 1 string, then it is called 1 string consistent Sugar syrup which we need.
Sugar Syrup is ready.
Carefully transfer it to a vessel and keep aside to cool.
Now check on the mango slices. They should be fully dried else any hint of water can spoil the gulamba.
Add the dried mango slices in the prepared chashni and gently stir it.
Leave it in the vessel overnight.
Next day, pass the mixture through a sieve.
Let the mango slices rest on the top of the sieve.
Re-heat the chashni on high flame for 3 minutes and switch off the heat.
Add cardamom powder and saffron strands. Mix well.
Mix in the mango slices and stir. Let this mixture cool completely.
Gulamba is ready to eat!
Serve with roti, paratha, thepla or bread slice.

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