2 large raw unripe green mangoes, 400 grams mangoes or 250 grams grated or shredded mangoes or 1.25 cups tightly packed grated mangoes
1.5 cups organic unrefined cane sugar or 300 to 350 grams, add as required
4 to 5 green cardamoms/hari eliachi and 1 to 2 cloves/lavang, crushed finely in a mortar-pestle
a few strands of saffron/kesar, crushed
rinse and wipe dry the mangoes. then peel them.
grate or shred the mangoes.
powder 4 to 5 cardamoms and 1 to 2 cloves in a mortar-pestle. keep aside.
in a pan take the grated or shredded mangoes along with sugar. addition of sugar depends upon the tartness of the mangoes and your taste. i added 1.5 cups sugar.
switch on the flame. stir this sugar+mango mixture very well.
on a low flame or sim, cook this mixture. initially the sugar will melt and consistency will be watery.
stir often so that the sugar does not crystallize and keep on simmering the mixture.
keep on stirring and cooking till you get a 2 thread consistency. switch off the flame. if you cook more then the murabba gets a thick sticky hard consistency.
add the cardamom+clove powder and a few strands of saffron (crushed). mix very well.
cool aam ka murabba completely and then spoon in a clean sterilized glass jar or bottle.
serve aam ka murabba as a side condiment with a north indian meal or you can also have with chapatis or rotis.
aam ka murabba recipe - sweet, tangy preserve made from raw unripe green mangoes.
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