Murabba

✓ 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 can also 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 are Indian gooseberry (amla), mango, winter melon, apple, plum, apricot, and quince.

   About Mango Murabba  

✓ I have no guilt in naming myself a mango maniac and feel sad for all those people who are incapable of savouring 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 chilli powder, and the murabba is not spiced with red chilli.

✓ Mango murabba is a sweet and savoury 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 fibre.

✓ There is just one more component that goes into 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 flavouring with Chapati, Thepla, Aloo Paratha, Khichidi, Dal Fry with steamed rice, or any delightful North Indian feast. You can also savour the tastiness of this preserve as a snack after your feasts.

  Ingredients for Mango Murabba  

  How to make Mango Murabba?  

  Prepare the unripe mangoes  

✓ You should wash the mango and remove the limbs and flush and brush parched the raw unripe mangoes. Then, peel them.

  Grate the Mangoes  

✓ Grind the mangoes. I used 500-gram raw mangoes for mango murabba.

  Take cardamon & cinnamon husk  

✓ Take a large saucepan and combine mangoes, sugar about 1kg or to taste, powdered cardamom about 10-11, and cinnamon sticks.

  Mix the sugar & Mango  

✓ 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 keep steaming the mixture.

  Mixture bubbling  

✓ 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 it longer, then murabba gets a thick, sticky, and hard texture, which is like jam.

  Powedered Cardamon  

✓ 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 freezer 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 and the colour 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.