Aam ka Murabba | How to make Raw Mango Murabba with Jaggery

Kacche Aam ka murabba with jaggery is a traditional Indian preserve that beautifully balances the tartness of raw mangoes with the deep, caramel-like sweetness of jaggery. This delightful concoction is made by cooking raw mango slices with jaggery and aromatic spices, resulting in a luscious, syrupy treat that is both tangy and sweet. Murabba is often enjoyed as a condiment, adding a burst of flavour to meals and snacks.

Kacche Aam ka Murabba
Kacche Aam ka Murabba


Recipe in Picture

Aam Murabba Recipe
Aam Murabba Recipe


Kacche Aam ka Murabba

Aam ka Murabba

Savor the tangy sweetness of Raw Mango Murabba, a traditional Indian preserve made from unripe mangoes cooked in Jaggery Syrup and infused with aromatic spices. This delightful condiment combines the sourness of raw mangoes with the sweetness of jaggery, creating a perfect balance of flavors. Enjoy it as a side dish with meals, spread it on toast, or have it as a sweet treat on its own. Raw Mango Murabba is a cherished delicacy that captures the essence of mango season, offering a burst of refreshing flavor in every bite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 40 minutes
Course Side Dish, Special
Cuisine Indian
Servings 25 spoons
Calories 87 kcal


  • Plate
  • Grater
  • Bowl
  • Steel Kadhai
  • Spatula


  • 1 kg Raw Mango
  • 400 gms Jaggery
  • 4 pieces Cinnamon
  • ½ tsp Pink Salt
  • 1 tsp Cardamom Powder


  • Wash and clean 1 kg Raw Mango and remove the outer layer.
  • Grate Raw Mangoes and collect in a plate. Now the weight becomes 800gms.
  • Take a bowl and cut 400 gms Jaggery to small pieces.
  • Transfer Grated Raw mango to a Steel Kadhai and add Jaggery Pieces to it.
  • Heat it on low flame and mix it with spatula. When it gets a boil and mixed thoroughly, add 4 pieces Cinnamon, ½ tsp Pink Salt and 1 tsp Cardamom Powder. Mix it and let it cook until thick consistency.
  • Thick consistency is achieved in 15 minutes and you can check if murabba is leaving the steel kadhai.
  • Turn off the flame and remove the Steel kadhai from stove. Stir a little and let it cool down.
  • After cool down (it took 2hrs) transfer to a storage container. Raw Mango Murabba is ready.



Store in a glass container for preserving it for an year.
Keyword Kacche Aam ka Murabba, Raw Mango Murabba

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