Ingredients

The mangoes

Raw mangoes (medium) - 8

Sugar - 110gm (1/2 cup)

The majoon

Almonds - 16

Dry desiccated coconut - 1 1/2 tsp

Khus khus (poppy seeds) - 1 tsp

Zaafraan (saffron) - 1 tsp

Desi ghee (clarified butter) to fry

The bouquet garni

Cloves – 4

Green cardamom - 4

Black cardamom - 2

Cinnamon - 1" stick

The gravy

Ghee (clarified butter) - 6 tbsp

Onions (pulse to smooth paste in a blender) - 45gm (1/4 cup)

Ginger paste (strain) - 1 3/4 tsp

Garlic paste (strain) - 1 tsp

Yogurt  - 150gm (5 oz)

Coriander powder) - 1 1/4 tsp

Kashmiri deghi mirch powder - 1 tsp

Turmeric powder - 1/4 tsp

Clear vegetable stock - 720ml (3 cups)

Salt

Green cardamom powder - A small pinch

Black cardamom powder) - A small pinch

Javitri (mace powder)  - A small pinch

Lavang (clove powder) - A small pinch

Jaiphal (nutmeg powder) - A small pinch

Kewra - 1 drop

Preparation

1. The raw mangoes: Peel, cut horizontally along the pit to obtain two slices and discard the pits. Boil sugar with 60 ml (1 / 4 cup) of water over medium heat for 2 minutes, stirring constantly, to make syrup, add mango slices, bring to a boil, remove and reserve. Hold slices aloft to drain excess sugar just prior to cooking. Discard the sugar.

2. The Majoon: Heat enough oil in a frying pan, add almonds and fry over medium heat until golden, drain and keep aside. In the same oil, fry poppy seeds and desiccated coconut, drain and keep aside. Put all the ingredients in a blender, add 30ml (2 tbsp) (or a little more, if required) of water and make a smooth paste. Ideally, grind the paste with a mortar and pestle.

3. The bouquet garni: Put all the ingredients in a mortar and pound with a pestle to break the spices, fold in a piece of muslin and secure with enough string for it to hang over the rim of the handi (pan).

4. The gravy: Put yogurt in a bowl, add coriander, deghi mirch and turmeric, and whisk to homogenize.

Cooking

1. Heat ghee in a pan, add onions, sauté over medium heat until translucent and glossy, add ginger and garlic pastes, and stir-fry until onions are light golden.

2. Remove pan from heat, stir in the yogurt mixture, return pan to heat, add bouquet garni and stir-fry until specks of fat begin to appear on the surface.

3. Then add stock and salt, bring to a boil, reduce to medium heat, cover and simmer, stirring occasionally, until reduced by a third.

4. Reduce to low heat, stir in the Majoon, simmer for a minute, add mangoes and bring to a boil. Reduce to low heat, add green cardamom, black cardamom, mace, cloves and nutmeg, and simmer, stirring occasionally - and carefully - for 3-4 minutes.

5. Remove from heat, remove and discard the bouquet garni, add kewra, stir and adjust the seasoning.

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