Recipe: Appetizing Raw Mango Murabba ♥️

Raw Mango Murabba ♥️. Find Deals on Raw Mango in Bath & Shower on Amazon. Great recipe for Raw Mango Murabba ♥️. #Zing It's mango season and kids like sweet pickles and Murabbas a lot, so let us prepare Raw Mango Murabba. These can be stored and eaten for an entire year.

Raw Mango Murabba ♥️ Take water in a pot to submerge the mangoes. To begin making Raw Mango Murabba Recipe, peel the mangoes and cut the in cubes and set aside. Once the syrup starts boiling, add the mango cubes, add the saffron strands & cinnamon powder, simmer on low flame, until the mango pieces are cooked. You can have Raw Mango Murabba ♥️ using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Raw Mango Murabba ♥️

  1. Prepare 7-8 of medium size Raw mangoes.
  2. Prepare 1 teaspoon of salt.
  3. It’s 1 kg of sugar.
  4. It’s 4-5 of cardamom.

Mix well and serve or shift into the jar or bottle and store refrigerated. Mango Murabba is ready, after it cools down peel and crush Elaichi then mix it in this Murabba. Fill delicious Am Ka Murabba in a glass or plastic container, it stays fresh for an entire year. Whenever you want take some Murabba out and give it to the kids with parantha and have some yourself.

Raw Mango Murabba ♥️ step by step

  1. Wash mangoes and soak it into water for 4-6 hour. Take out from the water and dry it. Then peel the mangoes.Their shouldn't be any green skin leftovers the mango..
  2. Cut mangoes into big pieces. To make small holes in the mangoes, Poke them using a pork or spoon so that sugar can spread all over portions into it..
  3. Take water in a pot to submerge the mangoes. Add salt to water, soak the mango pieces in this water for the 4-5 hours..
  4. Take out mangoes from salt water, wash twice and keep it in a strainer to drain water from it..
  5. Take a pan, put it on the stove and heat it. Put 1kg sugar with 2 cup water and heat. Put cardamom into it. When sugar is melt, put all the mango pieces into it. Cook it in a low medium flame for 15 minutes. Stir the contents after every 12 hours..
  6. Now, pour 1 drop of sugar syrup on a plate then place it between your thumb and index finger, when you separate your fingers a thread type substance should be seen, this is called Chashni. Now, Turn off the gas..
  7. When mangoes are turn into red brown in color, murabba is ready..
  8. Fill The Murabba in a glass or plastic container, it stays fresh for an entire year. Whenever you want,take some Murabba out and serve it with parantha and enjoy..

Today i have for you all a classic Gujarati sweet and sour pickle that's popularly known as " Chundo / Chunda / Aam ka Murabba / Raw mango Jam ". Its sweet,sour and slightly spicy in taste. Aam ki launji / Raw mango chutney prepared in the northern regions is its close cousin. Learn how to make tempting aam ka murabba at home with The Bombay Chef Varun Inamdar. Its the season of Mangoes and the best option is to make a yummy recipe.

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