Recipe: Yummy Aam ka Murabba

Aam ka Murabba. Aam ka murabba is a preserve made from tart sour mangoes. 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.

Aam ka Murabba It can be prepared in the mango season and preserved for the entire year. It can act as a sweet retreat after every meal. Aam ka Murabba (Mango Jam) is easily made with few ingredients. You can cook Aam ka Murabba using 4 ingredients and 5 steps. Here is how you cook it.

Ingredients of Aam ka Murabba

  1. Prepare 2 of mango (totapuri mango).
  2. Prepare 250 gm of sugar.
  3. It’s 1 tbspn of ghee.
  4. It’s of Cashew for garnish.

Murabbas are used as medicines for many ailments in traditional Indian medicines. Aam Ka Murabba is made from Raw mangoes. Like mangoes, (Safeda, Dusseri, Langda etc), raw mangoes too come in many varieties. Type Of Mangoes Used or Murabba 'Ramkela' is good for making mango pickles whereas for making Murabba, 'Rajapuri' raw mangoes are best.

Aam ka Murabba step by step

  1. Wash the totapuri mangoes. Grate it using a medium sized grater. Make sure it's not too thin..
  2. Take frying vessel or kadhai and put it on medium flame. Add little ghee to it. Add the grated mango. Mix it well..
  3. Now you can add the sugar to it. Mix it well. Keep the flame on low flame so that it doesn't get burned. Keep mixing it well for 15-20 minutes..
  4. Once its cooked well, (you can notice the Change in color of the mixture to slight golden or brown) turn off the flame. Keep it aside for cooling.
  5. Your aam ka Murabba is ready. Garnish with cashew. Store it in fridge and use it as and when you want..

Khatta-Meetha Aam Ka Murabba is a fruit preserve that is made with raw totapuri mangoes. This tangy and yummy recipe is very popularly made in Rajasthan households and is eaten as a side dish to the main meal. Aam ka murabba is traditionally prepared with fruit, sugar and spices. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months.

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