pressure cook the mango until done, once cooled pull the mango skin off (the skin will pull of easily) and massage the mangoes with hand to separate the pulp from the seeds.

pass the pulp through a sieve to have a homogenous pulp.

Reserve in a clean jar.

Take 1 cup jaggery and 2 cups water.

Mix jaggery and water in a saucepan.

Bring the mixture to a boil and let it simmer for 10 minutes.

Remember to give the bubbling mixture an occasional stir.

Take the mixture to single string consistency. Just when I knew the mixture has thickened a bit turned the fire off.

Allowed the syrup to cool, transferred it to a bottle/jar and stored it in refrigerator.

Follow the method to Jaggery syrup to prepare the sugar syrup. By the end of the cooking process add the saffron and cardamom powder.

Store the syrup in a clean bottle.