Gulamba

Gulamba means raw mango jam / preserve. Gulamba is an authentic traditional Maharashtrian side dish made during summers. Gul means Jaggery and Amba means Mango.

In Maharashtra, during the month of Aashadh, a vrat called - 'Gulambyanche Brahman' (गुळंब्यांचे ब्राह्मण) is observed. During this vrat 11 Brahmins are invited for a meal. Along with other regular food items, 'Gulamba' is served as a special sweet.  Vida and Dakshina is also offered to the Brahmins on this day. 

Yield: 1 large Bowl

Approx. Time: 15-20 mins  (excluding pre-preparation)

Ingredients

1 tspn Ghee
2 Raw Green Mangoes 
2 cups Chopped Jaggery
5-6 cloves
3-4 Cardamoms

For Garnishing:

Dollop of Ghee

To Serve with:

Plain Roti 

Method

Peel  the raw green mangoes and chop it into small 1/4 inch cubes. (Alternatively you may grate it by using thick grater)

Take a Pan and dry roast cloves for 3-4 minutes. (optional). After cooling it, crush it coarsely. Also make a coarse powder of Cardamons. 

Heat Ghee in the same pan. Add raw green mango cubes. Saute and cover for 2-3 minutes on low flame. Stir it occasionally to prevent burning of mango cubes. 

Add Jaggery. Stir till the Jaggery is melts and is cooked. The Jaggery Syrup should be of not more than two strings consistency. In case it it it is overcooked, the final product will be hard. The Jaggery syrup thickens at room temperature.

Once done, add the Cardamom and Cloves powder. Simmer over low heat for two minutes.  Turn off the flame. Keep it uncovered till it comes to room temperature.

Store it in a glass Jar with an airtight lid. It has a shelf life of upto one year. 

Serve it with a dollop of ghee.

Notes

1. You may change the quantity of Jaggery depending on sourness of Mangoes. If the raw mango is less sour, then take equal measure of Jaggery to the grated mango. However, if the mango is sour, make it in 1:2 ratio . 

Stepwise Pictures: