Bring the bright flavors of Indian summer to your kitchen with this simple thus ka muraba recipe. Integrated raw mangoes in aromatic sugar syrup form a sweet-tart preserve that suffers from festive pickles, dessert toppings or tea-time.
Ingredients:
- 1 kg of raw green mango
- 500 gms of granulated sugar
- 2 cups of water
- 6-8 green cardamom pods, slightly crushed
- 8-10 saffron strands
- 1 tsp green seed (optional)
- Pinch of salt
Equipments:
- Heavy bottom Pan or Kadai
- Sharp knife and chopping board
- Sterilized glass jar for storage
- Slotted teaspoon
Method:
Preparation:
- Wash the mango and dry.
- 2. Peel and cut into 1 cm thick pieces or cubes by discarding the seeds.
- 3. Sprinkle a pinch of salt on the pieces and place on the side for 15 minutes. Rinse, drain and pat again dry.
Sugar and spices:
- In a Heavy bottom Pan, combine water and sugar. Bring to a boil, stir until the sugar is completely dissolved.
- Simmer for 5 minutes to make the aroma, then strain the syrup .
Cooking the Mangoes:
- Take a pan and add sugar syrup in it and boil.
- Add the prepared mango pieces, reducing the temperature to the medium.
- Cook the mango until it become slightly thickened.
- Adjust sweetness or syrup consistency by simmering longer for a thicker preserve..
Cooling and storage:
- Allow Murraba to cool completely at room temperature.
- In a glass jar and pore the murraba into it.
- Store the jar in a cool, dark place by closing it properly.
- Homemade murraba keeps well for up to 6 months.
Serving instructions:
- Enjoy a spoon with hot rotis or parathas.
- Turn in Greek yogurt or vanilla ice cream.
- Serve over pancakes or waffles for fruit twist.
Tips and variety:
- Add some rose petals in the syrup for the flowery notes, .
- Use cinnamon for a different spice profile .
- Use less sugar for a tangy taste.
