Murabba - an Indian Preserve

Name: Murabba - an Indian Preserve
Total time: 1800 s
Yield: Makes 250 gms jar.
Cuisine: Indian
Ingredients: 2 cups Totapuri mango, peeled & cut into pieces; 2 cups sugar; 1 inch piece cinnamon; 5-6 cloves; 1 t.spoon cardamom powder; 8-10 strands saffron

Bina Samir Telivala @Bina_Samir

#goldenapron23
#week1
#Totapurimango
A very popular Gujarati preserve of raw mangoes in thick sugar syrup .It is usually made after the 1st showers of rain . It is very fragrantfull & full of Indian Spices , like cinnamon , cloves , cardamom & saffron. Saffron adds a royal taste & a lovely golden colour to it .
Murabba goes very well with Handvo , Theplas , stuffed rotis , khakharas or a spicy vegetable.
Cooksnap
@Pradnaya Khapekar

Bina Samir Telivala @Bina_Samir

Saved

Ingredients

30 minutes

Makes 250 gms jar.

2 cupsTotapuri mango, peeled & cut into pieces
2 cupssugar
1 inchpiece cinnamon
5-6cloves
1t.spoon cardamom powder
8-10 strandssaffron

Saved

Steps

30 minutes

1

Take 1 cup of water in a pan.Add mango pieces & cook for 5 minutes or till the pieces are tender. Drain the mango pieces & keep both mango pieces & the mango stock separately.
2

Drain the mango pieces & keep both the mango stock & mango pieces separately.
3

Take a pan, add the mango stock & saffron strands, 1/2 cup of water, sugar & cook till sugar dissolves completely, stirring occasionally.
4

Add mango pieces, cinnamon & cloves. Cook till sugar syrup attains 2 string consistency.
5

Remove from flame, add cardamom & a few more saffron strands. Remove in another vessel. Cool completely & fill in a sterilized glass bottle. This Murabba stays good for six months in refrigerator.
6

Cool the bottle in a bed of water, so it will cool fast & also cool completely.
7

NB : In case Murabba becomes thick on cooling, add 2 t.spoon hot water & mix. But don't add more than 2-3 t.spoon of water, as Murabba is likely to become watery & there won't be much shelf life.