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.
Equipment
- Plate
- Grater
- Bowl
- Steel Kadhai
- Spatula
Ingredients
- 1 kg Raw Mango
- 400 gms Jaggery
- 4 pieces Cinnamon
- ½ tsp Pink Salt
- 1 tsp Cardamom Powder
Instructions
- 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.
Video
Notes
Store in a glass container for preserving it for an year.