Kache Aam ka Gudd wala Murabba

To make Kache Aam ka Gudd wala Murabba, start by washing, peeling, and grating 1 kg of raw mangoes. In a heavy-bottom pan, mix the grated mango with 2 cups of jaggery powder and 0.5 cup of sugar. Cook this mixture on low to medium heat while stirring continuously. Once it starts to thicken, add 20 almonds, 10 cashews, 1 tbsp of raisins, 3 dates, and spices like 2 tsp of black salt, 1 tsp of red chili powder, and others. Continue cooking until the mixture reaches a one-string consistency, then cool it and transfer it to a glass jar for storage.

Yes, Kache Aam ka Gudd wala Murabba is suitable for vegans as it is made with raw mangoes, jaggery, and dry fruits without any animal products. Just ensure that the jaggery used is vegan-friendly, as some jaggery may be processed with bone char.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the murabba.

To store Kache Aam ka Gudd wala Murabba, transfer it to a clean, dry glass jar and seal it tightly. Keep it in a cool, dark place or refrigerate it for extended shelf life. Properly stored, it can last for several months.

Kache Aam ka Gudd wala Murabba pairs wonderfully with Indian breads like parathas or chapatis. It can also be enjoyed as a topping on yogurt or ice cream, or simply spread on toast for a sweet and spicy treat.