Mongo Murabba Traditional Recipe

Mongo Murabba Traditional Recipe 

Ingredients:

- 2 large green mangoes

- 2 cups sugar

- 1 cup water

- 1 teaspoon cardamom powder

- 1/2 teaspoon saffron strands (optional)

- 1 tablespoon rose water (optional)

Instructions:

1. Wash the mangoes thoroughly and peel them. Cut the mangoes into small cubes or thin slices. Remove the mango pits or seeds.

2. In a large pot, combine the sugar and water. Place it over medium heat and stir until the sugar dissolves completely. Bring the syrup to a boil.

3. Add the mango pieces to the boiling syrup. Stir well and let it cook for about 15-20 minutes, or until the mango pieces become soft and translucent.

4. At this stage, you can add cardamom powder and saffron strands (if using) to the mango mixture. Stir well to combine the flavors.

5. Reduce the heat to low and continue to cook the mango murabba for another 15-20 minutes, or until the syrup thickens and coats the mango pieces. Keep stirring occasionally to prevent sticking.

6. Once the murabba reaches the desired consistency, turn off the heat and let it cool down completely.

7. If you prefer a more fragrant flavor, you can add rose water to the murabba once it has cooled down. Stir well to incorporate the rose water.

8. Transfer the mango murabba to clean, sterilized glass jars. Seal the jars tightly and store them in a cool, dry place.

9. The mango murabba can be enjoyed immediately, but it tastes even better after a few days when the flavors have melded together. It can be stored for several weeks & even months if stored properly.

Serve the Mongo Murabba as a sweet accompaniment to Indian breads like roti or paratha. You can also enjoy it as a topping for desserts or as a spread on toast. Enjoy!

Mango Murabba Recipe:

Ingredients:

- 2 large green mangoes

- 2 cups sugar

- 1 cup water

- 1 teaspoon cardamom powder

- 1/2 teaspoon saffron strands (optional)

- 1 tablespoon rose water (optional)

Instructions:

1. Wash the mangoes thoroughly to remove any dirt or impurities. Choose green mangoes that are firm and slightly unripe as they work best for making murabba. Peel the mangoes using a peeler or a knife. 

2. Cut the mangoes into small cubes or thin slices. Remove the mango pits or seeds. You can adjust the size of the mango pieces according to your preference. will cook faster.

3. In a large pot, combine the sugar and water. The ratio of sugar to water is 2:1, which means for every cup of sugar, you need 1/2 cup of water. Place the pot over medium heat and stir until the sugar dissolves completely. This will create a syrup base for the murabba.

4. Once the sugar has dissolved, increase the heat to bring the syrup to a boil. Stir occasionally to prevent the sugar from sticking to the bottom of the pot and burning.

5. Add the mango pieces to the boiling syrup. Stir well to ensure that all the mango pieces are coated with the syrup. This will help in the preservation process and infuse the mangoes with sweetness.

6. Let the mangoes cook in the syrup for about 15-20 minutes, or until they become soft and translucent. The cooking time may vary depending on the size and ripeness of the mango pieces. Keep an eye on them and stir occasionally to prevent sticking.

7. At this stage, you can add additional flavors to enhance the taste of the murabba. Add cardamom powder and saffron strands (if using) to the mango mixture. Cardamom adds a warm and aromatic flavor, while saffron lends a beautiful golden hue and a subtle floral taste. Stir well to distribute the flavors evenly.

8. Reduce the heat to low and continue to cook the mango murabba for another 15-20 minutes, or until the syrup thickens and coats the mango pieces. The murabba should have a jam-like consistency, where the syrup clings to the mangoes and forms a glossy texture. Stir occasionally to avoid burning.

9. Once the murabba reaches the desired consistency, turn off the heat and let it cool down completely. The cooling process allows the flavors to meld together and the murabba to thicken further.

10. If you prefer a more fragrant flavor, you can add rose water to the murabba once it has cooled down. Rose water adds a delicate floral note and complements the sweetness of the mangoes. Add 1 tablespoon of rose water and stir well to incorporate it into the murabba.

11. Transfer the mango murabba to clean, sterilized glass jars. To sterilize the jars, wash them with hot soapy water, rinse thoroughly, and then dry them in a preheated oven at 120°C (250°F) for about 10 minutes. Fill the jars with the murabba, leaving a little space at the top. This space is essential to create a vacuum seal and prolong the shelf life of the murabba.

12. Seal the jars tightly with the lids and store them in a cool, dry place. It is important to store the murabba in airtight containers to prevent spoilage. The cool and dry environment will