Mango Murabba is a tangy, sweet and aromatic raw mango jam or preserve. Tempting Aroma of Saffron and Cardamom mixture in sugar syrup will drive u hungry 🙂 🙂
Kids will love this as no strong spices added in this preperation.. its basically a two ingredient recipe – mangoes and sugar. both are cooked till you get a jam like consistency and there you have a finger licking sweet-sour tasting preserve.
Mostly TOTAPURI mangoes are used for this Preserve. There is another version of Murabba, Popular in gujarat called as CHHUNDO. the only difference is that chhundo is spiced whereas Murabba is not spiced.
There are two ways to make this delicious Murabba , By grating Raw Mangoes or simply by cutting in cubes. To grate mango for a large quantity may be tedious but cutting in cubes in bit easy.
One can store this Preserve/ Murabba in a air tight container in room temperature or in freeze. Murabba tastes best with Roti.
Lets checkout the recipe..
- 1 kg Raw Mangoes
- 500-550 gm Sugar
- 8-10 pc Cardamom
- 3-4 Cloves
- 2 inch Cinnamon
- 1/2 tsp Saffron Strands
Wash and Peel Mangoes. Cut into big cubes. Soak Saffron Strands in 2-3 tsp warm water. In a vessel take mango cubes ,cloves,cinnamon and some water (approximately 1.5 cup) . Allow it to boil till Mangoes cooked fully. Mango pieces will get transparent. In a heavy bottomed Pan take sugar and some water. On a Medium flame allow sugar to dissolve properly. Allow Sugar syrup to cook till 1 thread consistency. Add cooked Mango cubes with its stock to sugar syrup.
Roast Cardamom for few seconds and grind it to powder. Add This cardamom Powder and soaked saffron to sugar syrup. Again cook till 1 thread consistency.
Allow it to cool completely before storing in jar. It will be thick in consistency once cool completely.
If you are use grated mangoes to make Murabba, directly add sugar and grated mango in pan with clove, cardamom powder, saffron and cinnamon. Cook till thick consistency.
Hope you all will enjoy this sweet sour Mango pickle..
Happy Cooking 🙂 🙂