An authentic recipe specially in Mango season. 'Gulamba' means Gul is Jaggery and Amba is mango. It's a Jam of raw mango. My Aai makes it every year for me. But this year I tried Gulamba for the first time (offcourse under her guidance) and look it is looking just yummmmmm:-) This can be prepared with Sugar (it's called 'Sakharamba') but I specially like with Jaggery. So a must try recipe…tastes good with bread slice or Roti or any Paratha or Thepla. My grandfather used to eat this with a dollop of pure ghee on it.
Grated Raw Mango - 2 cups
Jaggery - 2-2,1/2 cups
Cardamom Powder - 1 teaspoon
Peel raw Mangoes. (Mangoes should be big in size) Grate it neatly.Now shift it in a heavy bottom vessel. Add jaggery into it. Quantity of jaggery depends upon the sourness of a mango. Mix it well and keep aside for one hour.After one hour jaggery will completely get dissolved. Put this vessel on medium flame. Cook it till this syrup gets thicker(one string consistancy).But have to stir in between. Now turn off the flame. Now add cardamom powder and mix well. Gulamba is ready. Cool it and store it in a glass jar.You can store it for 5-6 months in fridge.