✓ Especially an Arabic word, ‘murabba’ is nothing but a sweet preserve made with berries or fruits, spices, and sugar. It can be classified under candied fruits and is a popular way of conserving in the Middle East, Central Asia, South Asia, and South Caucasus. It is also known to possess therapeutic properties and also can be prepared both in a dry and wet way. Thus, in India, it is believed to have a type of uses as folk and traditional medicine.
✓ Murabba reduces menstrual cramps, and if taken for three months in a row, it can nearly eliminate menstrual cramps in the future. Some of the fruits that can be turned into a murabba contain Indian gooseberry (amla), mango, winter melon, apple, plum, apricot, and quince.
Read more: Fini Roti |
About Mango Murabba
✓ I have no guilt in naming myself a mango maniac and feel sad for all those people who are incapable to savor this captivating fruit due to some other cause. They are skipping out on a sensual, sweet natural gift from Mother Nature.
✓ A similar variant to the Aam Ka Murabba is the excessively popular Aam Chunda, a special from Gujarati cooking. The difference is that the chunda is spiced with red chili powder and the murabba is not spiced with red chill.
✓ Mango murabba is a sweet and savory Indian preserve made with raw mangoes, sugar, and spices which is a popular winter dainty in India as well as Nepal and is usually served as a snack. Mango murabba is also a good source of vitamin C and fiber.
✓ There is just one more component that goes in the recipe which is sugar. It is cooked till a jamish texture is achieved and you get a finger-licking sweet and sour practice.
✓ Aam Ka Murabba is a super flavoring with Chapati, Thepla, Aalo Paratha, Khichidi, Dal Fry with steamed rice, or any delightful North Indian feast. You can also savor the tastiness of this preserve as a snack after your feasts.
Ingredients for Mango Murabba
Ingredients | Quantity |
Raw mangoes | 500 grams |
Sugar | 1 kg |
Green cardamoms, crushed | 10-11 |
Black pepper powder | 1/2 teaspoon |
Salt | 1/2 teaspoon |
How to make Mango Murabba?
Prepare a mangoes
✓ You should wash the mango and remove the limbs and flush and brush parched the raw unripe mangoes. Then, peel them.
✓ Grind the mangoes. I used 500-gram raw mangoes for mango murabba.
✓ Take a large saucepan and combine mangoes, sugar about 1kg or as your taste and powdered cardamom about 10-11, and cinnamon sticks.
✓ You can add enough water to cover the mangoes and switch on the heat. Mix the mango-sugar mixture very well.
✓ You should lower the heat to down and steam for about 2 hours, or until the mangoes are soft and the syrup has congealed.
✓ Churn often so that the sugar does not consolidate and keeps on steaming the mixture.
✓ You will see the mixture bubbling when the sugar syrup begins to cook.
✓ You should Keep on stirring and cooking and the mixture will start to thicken.
✓ When the sugar in the mixture gets 2-thread stability, then switch off the heat. If you cook more, then murabba gets a thick, sticky, and hard texture which is like jam.
✓ Add the powdered cardamom, crushed, and cloves mixture, On cooling the texture congeals more.
✓ Stir in the rose water and pull from heat mix very well and cool the mixture completely.
✓ Once cooled, spoon Aam Ka Murabba into a clean neutered glass pot. Stays good for more than 3 months in the freeze and about 15 to 20 days at room temperature.
✓ Serve Aam Ka Murabba as a side seasoning with a North Indian dinner or you can also serve it with paratha or any kind of roti.
Recipe Note
Here are some Recipe notes:
Use unripe mangoes
Ripe mangoes will not have the same bitterness and will not hold their shape as well as the color will also be highly vibrant.
- Tartness
- Texture
- Color
✓ If you don’t have rose water in your home, you can replace 1/2 teaspoon of vanilla section.
✓ You can also count other spices to the murabba, like cinnamon, nutmeg, or ginger.