Recipe: Yummy Mango murabba

Mango murabba. Cooking & baking supplies and more. Halve the mangoes, remove seeds and cut into half inch cubes. Place the mango cubes in a pan, add two cups of water and cover and cook on low heat for ten to fifteen minutes or till water has reduced to half the quantity.

Mango murabba Mango Murabba Candy is a mouth-watering dessert recipe that is packed with the blissful flavour of cardamom, saffron, sugar and the tangy taste of raw mangoes. This Fusion recipe has a jelly based texture and is perfect to be savored after a heavy meal. Aam ka murabba is a preserve made from tart sour mangoes. You can have Mango murabba using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mango murabba

  1. You need 1 kilogram of Raw mangoes peeled.
  2. Prepare 1 1/2 kilograms of Sugar.
  3. Prepare 1 teaspoon of Green cardamom seeds crushed.
  4. Prepare 10-15 of Almonds blanched and slivered.
  5. It’s 1 teaspoon of Saffron (kesar) crushed.

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. How to make Mango Murabba: Wash and cut mangoes into thick pieces. Take a skillet and boil water.

Mango murabba instructions

  1. Halve the mangoes, remove seeds and cut into half inch cubes.
  2. Place the mango cubes in a pan, add two cups of water and cover and cook on low heat for ten to fifteen minutes or till water has reduced to half the quantity..
  3. Set aside. Heat sugar with six cups of water in a thick-bottomed pan and prepare sugar syrup of one string consistency..
  4. Add the cooked mango cubes along with the cooking liquour and stir.
  5. Add crushed green cardamom seeds and saffron and continue to cook, uncovered, on low heat till the mixture is thick and translucent..
  6. The syrup should be of two- string consistency. Add almonds and stir gently. Cool and store in airtight jars.

Peel the mangoes properly, there should not be any green skin left on them. Cut peeled mangoes into big pieces. Mix well and serve or shift into the jar or bottle and store refrigerated. This murabba is a preserve of raw mangoes in a thick sugar syrup which is flavoured with cinnamon, cloves and cardamom. Saffron which is the aristocrat of all spices, provides a rich golden colour to the murabba.

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