Question

write the recipe of murabba

Answer 1

Answer:

HOW TO MAKE AMLA MURABBA

Step 1 / 5

Take a deep pan and add enough water, heat water over a medium flame. When water bubbles starts to form, add fermented amla in warm water. Boil the mixture for a minute or two.

Step 2 / 5

Then, remove from flame and cover the pan with a lid for some minutes to cover the amla. Take a sieve and drain water into a different bowl. Store water.

Step 3 / 5

To prepare the sugar syrup, take a medium pan and mix little water with sugar. Place boiled amla on the sugar and cook over medium flame.

Step 4 / 5

When sugar syrup becomes thick like honey and amla is well cooked, reduce the flame and keep aside to let it cool. If the syrup still looks thin, cook it again until it becomes thick.

Step 5 / 5

Once amla-sugar syrup is thick like honey, add cardamom, black pepper, black salt, alum and saffron. Mix the ingredients well and serve as side-dish.

Answer 2

Credit : Veg Recipes of india

How to make aam ka murabba

1. Rinse and wipe dry the mangoes. Then peel them.
2. Grate or shred the mangoes. I used 2 large raw unripe mangoes and got about 1.25 tightly packed cups of shredded mangoes.
3. Powder 4 to 5 cardamoms and 1 to 2 cloves in a mortar-pestle. Keep aside.
4. . In a pan take the grated or shredded mangoes along with sugar. The addition of sugar depends upon the tartness of the mangoes and your taste. I added 1.5 cups of sugar. You can also add powdered jaggery instead of sugar. I used organic unrefined cane sugar. Jaggery will obviously be a healthier option.
5. Switch on the flame. Stir this sugar+mango mixture very well.
6. On a low flame or sim, cook this mixture. Initially, the sugar will melt and consistency will be watery.
7. Stir often so that the sugar does not crystallize and keep on simmering the mixture
8. When the sugar syrup will start to cook, you will see the mixture bubbling.
9. Keep on stirring and cooking.
10. The mixture will begin to thicken.
11. When the consistency of the sugar reaches a 2 thread consistency. Switch off the flame. If you cook more, then murabba gets a thick sticky hard consistency. The consistency should be like a jam consistency and look translucent. There should also be a slight crunch in the mangoes.
12. Add the cardamom+clove powder and a few strands of saffron (crushed). On cooling the consistency thickens more.
13. Mix very well. cool aam ka murabba completely.
14. Once cooled, spoon mango murabba in a clean sterilized glass jar or bottle. Stays good for more than 3 months in the fridge (though it won’t stay so long :)) and about 15 to 20 days at room temperature.
15. Serve aam ka murabba as a side condiment with a North Indian meal or you can also have it with chapatis or rotis.