Have you ever eaten mango pickle? Have you ever tried mango murabba? It tastes very delicious. You can make it once and store it for a whole year. This recipe is simple and perfect for preserving the tangy and sweet flavors of raw mangoes. Follow the steps to create this delightful treat.
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Wash the raw mangoes thoroughly and wipe them dry.
Cut the mangoes into big pieces.
Boil water in a pot, and once it comes to a boil, add the raw mango pieces.
Cook the mango pieces until a single boil is achieved.
Strain out all the water and set the mango pieces aside.
Prepare the sugar syrup by dissolving sugar candy in water and cooking it until it thickens slightly.
Add the boiled mango pieces, cardamom, cinnamon sticks, saffron strands, and lemon juice to the sugar syrup.
Cook the mixture on low heat until the mango pieces are well-coated and the syrup reaches a desired consistency.
Let the murabba cool completely before storing it in an airtight container.
Ensure the mangoes are raw and firm for the best texture in the murabba.
Use a pinch of saffron strands for a subtle aroma and color.
Store the murabba in a cool, dry place to preserve it for up to a year.
Can I use ripe mangoes for this recipe?
No, it is best to use raw mangoes as they provide the tangy flavor and firm texture needed for murabba.
How long can I store Aam Ka Murabba?
If stored in an airtight container in a cool, dry place, it can last up to a year.
Can I substitute sugar candy with regular sugar?
Yes, regular sugar can be used, but sugar candy adds a unique flavor and texture to the murabba.
What is the purpose of boiling the mango pieces?
Boiling the mango pieces softens them slightly and removes excess bitterness, making them ready to absorb the sugar syrup.
Can I skip saffron strands?
Yes, saffron strands are optional, but they enhance the aroma and color of the murabba.
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