Aam Ka Murabba recipe/Raw Mango Preserve

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“Murabba” refers to a Fruit preserve. This is popular in South Asian countries and is made in both dry and wet versions. Dry form includes fruits like candied apples, plum, mangoes and wet ones include raw mango, aamla (goosberry) etc… Allam murabba is very famous for its medicinal uses. It is often recommended to consume this when you have a sore throat. Allam in telugu means Ginger. The candie ginger can be stored in an air tight container. This is one of the examples of folk medicine.

Raw mango preserve/Murabba is sweet and sour in taste and is very much like our regular jam. Grated mangoes are cooked with sugar and few Indian spices and the resultant is the Aam ka Murabba. You can preserve this in a glass container for a long duration

I have used Totapuri raw mangoes which is not too sour in taste. You can use whichever raw mango you like to use but make sure you adjust the sugar accordingly. I have also used refined sugar in this recipe. You can also replace this with jaggery but murabba taste yum with sugar only according to me πŸ™‚ I have also used freshly pound cardamom which gives the murabba an excellent aroma. I have not used any other Indian spices. I know people also add cloves and cinnamon to this but I somehow prefer only the Cardamom flavour.

If you would like to add spice to the murabba, you can also add finely chopped green chillies to it or 1/2 a tsp of red chilli powder to it. Do not ever add water to this or use a wet spoon to scoop out murabba from a bottle. Chances of it spoiling is very high. As you do not add water to the recipe, it stays good for quite a long time and can easily replace your regular jams and cheese spread πŸ™‚

Ingredients:

Measurement used – 1 cup = 250ml

Raw mango – 2 (Washed, peeled and grated) (approximately 1 cup tightly packed)

Sugar – 3/4 cup

Cardamom – 5 (freshly  pound)

Saffron strands – 5

Method:

  1. In a pan, transfer the grated raw mangoes and sugar
  2. Switch on the gas flame and keep it on medium
  3. Start cooking the mixture
  4. You will notice that the sugar melts and grated mangoes cook in the sugar syrup
  5. You will also notice boils in the mixture. Continue cooking till the raw mango cooks almost 90%. This is done because murabba tastes yum with a small crunch in the raw mangoes
  6. Add freshly pound cardamom and saffron strands
  7. Mix everything well and turn off the gas
  8. Let it cool completely before you transfer it in a container

Tips:

  • The quantity of sugar depends on the tartness of raw mangoes. So adjust accordingly
  • If you would like to have some spice with the sweet and sour murabba, you can either add chopped greed chillies in step 1 or add 1/2 tsp red chilli powder in step 4
  • With the cardamom flavour, you can also add pounded cloves and cinnamon in the step 6

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