Kacche Aam Ka Murabba

Kacche Aam Ka Murabba is a beautiful transformation of sour raw mango into a sweet delicacy and is thus a wonderful way to preserve raw mangoes.

A very easy recipe that uses just raw mangoes & sugar 

Memory Lane

Some recipes make you nostalgic. For me, Mango Murabba is one of them. Every year my Mother in law, Mrs. Sushila Gupta used to make Mango Murabba in summers and carrot murabba in winters. I was the one who had most of it. Now she is not with us, but this murabba, amongst many other things, reminds us of her being there.

What Is Murabba?

Murabba means small pieces of fruit held in sugar syrup. It can be preserved easily for up to a year or even more. It is excellent to have it in breakfast or as a sweet retreat after every meal.

If we relish this Mango murabba in summers than during winters Gajar ka Murabba is a must!

 

How To Make

Making Keri Ka Murabba is quite easy but the process is very lengthy. Actual time spent making is a maximum of half an hour but still, the whole process takes almost 12 to 14 hours. There are many steps in making murabba and each has a reason behind it. If you follow these steps properly then you ought to have fabulous murabba.

• Remove Sourness: Since murabba is made using raw mangoes, which we all know are extremely sour, we need to remove that sourness. How to do it? Well, for that, raw mangoes, when cut, are soaked in salty water for 8 to 10 hours. The salt in the water extracts all sourness. Then these are rinsed 2 to 3 times in freshwater to remove any sourness if left.
• Pricking raw mangoes after peeling is another important step in making murabba. The more you prick the better it is. It is through these holes that the fruit absorbs the sugar syrup and turns sweet. So, do not neglect this.
• After that, we cook it in boiling water till tender. This is because once the sugar is added, there is no cooking of the fruit. So, you make it as soft or as crisp you want before adding sugar.
• Thereafter, sugar is added. It is again left for a few hours till sugar dissolves completely or at least partially.
• Lastly, the whole mix is cooked for 8 to 10 minutes wherein mangoes absorb the sweetness and become sweet.

 

Ratio Of Raw Mangoes And Sugar

The ratio of sugar is the most important thing in making murabba. For Mango Murabba we take mangoes and sugar in equal quantities.

Weight of Chopped Raw Mangoes =  Weight of Sugar

For this recipe, I bought 1 kg of raw mangoes. After peeling and deseeding, chopped mangoes weighed 500 gms and so used 500 gms of sugar. You too weigh your raw mangoes after chopping and add that much sugar.

 

Step By Step Recipe

• Get Raw Mangoes, preferably Rajapuri.

• Wash and peel.
• Prick thoroughly.

• Cut long strips or your favourite shape.
• Soak it in water to which salt has been added.
• Leave it for 8 to 10 hours.

• Drain excess water. Rinse in fresh water at least 2 to 3 times.
• Put water to boil in a big vessel. When the water starts boiling, add rinsed raw mango strips. Let it boil for 2 to 3 minutes. Switch off the flame. Cover the vessel. Raw mangoes will soon get tender.

• After 5 minutes, put it in the colander.

• After 10 minutes or so, transfer boiled raw mango strips to a big vessel. Use the same vessel in which you boiled it.
• Add sugar.
• Cover and leave for 4 to 5 hours or overnight.

• Cook on medium heat for 8 to 10 minutes. Add cloves while boiling.

• When cooled completely, add cardamom powder. Store it in an airtight container.

For serving, take the murabba, leaving syrup behind. Garnish with muskmelon seeds, tutti fruity.

Serve with love.

FAQs

Q) What type of raw mangoes are used for making Murabba

• 'Ramkela' is good for making mango pickles whereas for making Murabba, 'Rajapuri' raw mangoes are best.
• This is because murabba made from Rajapuri raw mangoes remain crispier than that of Ramkela raw mangoes. It does not dissolve easily. If you are using Ramkela raw mangoes then keep a check while boiling. They get tender soon.
• I very well remember how much my mother in law used to insist on having Rajapuri mangoes only for murabba. If by chance, Ramkela was brought, she would make pickle only. So like this I too remember the two names distinctively.

 

Q) How homemade murabba is better than store-bought ones?

• Homemade Murabba has no comparison with the store-bought ones. The one we get in the market is drenched in thick sugar syrup. The syrup is so thick that we need to rinse the fruit with fresh water, be it mango or carrot or gooseberry or any other, before eating it. You just can't eat it with all that syrup covered fruit.
• On the contrary, homemade ones are very light. Forget about rinsing, but we also like to drink that watery syrup (like that in White Rasgullas). It really tastes yum. This is because this syrup gets imbibed with the flavour of raw mangoes.
• Probably there is a reason for that. At home, we do not make it for longer storage. We consume it within a few days only. But if you need to store it longer, say 6 to 8 months then you need to make sugar syrup of 1 thread consistency which is too thick (like we have in Gulab Jamun)

 

Some More Recipes Using Raw Mangoes

• Kacche Aam Ki Meethi Chutney
• Kacche Aam ka Jaljeera
• Aam Aur Chane Ka Achar
• Heeng Ka Achar
• Aam Panna Kulfi
• Raw Mango Salad

 

LET'S CONNECT

I hope you have liked these amazing Kacche Aam ka murabba recipe and will surely try it out now onwards.

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