Take a shortcut for your next Summer Party appetizer use bakery brought toast or Rusk! A simple and colourful snack that easy for kids to put together.
|Mango Murabba /Amba cha Murabba/Green Mango Preserve|
Our mothers were great homemakers. They used to work hard to preserve natures
bounties for the times when its not available. We used to live in a colony in 7
Jeevan Vikas, Ramdaspeth, Nagpur. The ladies in the colony use to get together
and make sauces, jams, pickles and papad etc.
used to just follow the laughter and the noise to find Amma. Invariably the
aunty of the house used to feed us all, buy all I mean all the kids and we used
to change and come to help. This used to be especially fun when there were
papad being made.
fun it was!
The only time we knew that Amma has had her cooking expedition was when we
were served what she made.
of murabba right from amla, karvanda to raw mango murabba. They lasted for
almost a year almost because a new flavour came along and the old one was
termed as,” not so good.”
flavoured with cardamom. I have come to learn about using dalchini/cinnamon and
laung/cloves fairly recently and cannot bring myself to add them to my murabba.
Hope I will some day they are great spices.
with spicy rotis and khakras too.
refrigerator for 6 months. I have grated the mangoes but you can cut them in 1
- 2 cups /250 grams raw mangoes, peeled and grated
- 2 cups/400 grams sugar
- 2 sticks cinnamon (optional)
- 2 cloves (optional)
- ½ tsp elichi/cardamom seeds, powdered
- Like me, if you have grated the
mangoes then add 1 cup of water. Stir well and boil the grated mango, do not
cover, till it softens up. You can see the differences so don’t worry. This
will take maximum 3 minutes. But if you
have cut them in pieces then boil 1 cup of water in a pan, add the mango pieces
and cook uncovered for 4 to 5 minutes until the mango pieces are soft.
- Drain the mangoes reserve the mango stock.
- In another pan mix the sugar, the mango stock and ½ cup of water and
bring to a boil stir occasionally till the sugar dissolves.
- Add the mango grating/pieces,
cinnamon and laung/cloves (if using) to the sugar syrup and cook on low flame
till the syrup is of two string consistency. (See notes for testing the syrup
- Get the pan off the stove then add the cardamom seeds powder and mix
- Let it cool completely.
- Bottle in a sterilised glass jars.
- You can serve it with chapatti. My friend loves it aloo paratha.
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