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.
Murabba means small pieces of fruit held in sugar syrup. It is prepared in the mango season and can be preserved easily up to a year or even more.
Aam Ka Murabba is not only delicious but is healthy too. It is excellent to have it in breakfast or as a sweet retreat after every meal.
My father in law used to have it after his meals.
Murabba is made from Raw mangoes. Like mangoes,(Safeda, Dusseri, Langda etc), raw mangoes too come in many varieties.
‘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.
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 wash the fruit, 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 to wash 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 long storage. We consume it within 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)
Making Murabba is quite easy but the process is very lengthy. Actual time spent making is maximum 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.
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 fresh water 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 sugar syrup and turns sweet. So, do not neglect this.
After that, we cook it in boiling water till tender. This is because once 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 few hours till sugar dissolves completely or at least partially.
The ratio of sugar is the most important thing in making murabba.
For Mango Murabba we take mangoes and sugar in equal quantity.
Weight of Chopped Raw Mangoes = Weight of Sugar
Lastly, the whole mix is cooked for 8 to 10 minutes wherein mangoes absorb the sweetness and become sweet.
Yes, this is the beautiful transformation of sour raw mango into a sweet delicacy…
For this recipe, I bought 1 kg 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.
Since it is made in 3 stages, I have given preparation time for the 3 stages only. Similarly, the cooking time.
So, let’s see the recipe in detail.
Preparation Time: 15 minutes + 5 minutes + 5 minutes
Cooking Time: 5 minutes + 1o minutes
Yields: 600 gms
1 kg Raw Mangoes
1 Tsp Salt
500 gms Sugar
2 or 3 pieces Clove
1 tsp Cardamom Powder
Muskmelon seeds, Tooti Frooti for Garnishing (Optional)
- Wash raw mangoes and pat them dry.
- Peel the mangoes.
- Using a fork, prick all over the mangoes.
- Chop mangoes, discarding the seeds. We prefer long strips, you may do it your way.
- Soak the chopped mangoes in enough water, so that they are fully covered in water.
- Add salt to this water.
- Cover it and leave it for 8 to 1o hours.
- Now, throw this water and rinse mangoes in fresh water 2 to 3 times.
- Boil approximately 4 Cups of water.
- When the water starts boiling, add rinsed raw mangoes.
- When boil comes again, switch off the flame and cover the vessel.
- Mangoes will become tender in that warm water only.
- After 4 to 5 minutes, put the mangoes in a colander, draining away all water.
- After 10 to 15 minutes, put boiled mangoes in a big vessel. Add sugar. Mix roughly.
- Cover and leave it overnight or at least for 4 to 5 hours.
- Cook it on the medium flame for 8 to 1o minutes. Cook longer, around 15 minutes for 1 thread consistency of sygar syrup.
- While cooking, add 2 or 3 cloves to it. Gives very good flavour.
- Let it cool. Add cardamom powder. Fill in some container and keep in the refrigerator.
- To serve, take murabba pieces, leaving behind the syrup. Sprinkle muskmelon seeds, tooti frooti etc.
- Serve with love.
- 1 kg raw mangoes yield approximately 500 gms after being peeled and chopped. Hence used 500 gms sugar.
- Take care while boiling. Boiling time depends on the quality of mangoes. So keep a check that they are not over cooked.
- You may boil it in sugar syrup for 5-7 minutes longer if you want to preserve it for a longer period. In that case, you need not keep in the refrigerator after boiling.
Detailed Recipe with Pics
Go and get Raw Mangoes, preferably Rajapuri.
Wash and peel.
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 in 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 air tight container.
For serving, take the murabba, leaving syrup behind. Garnish with muskmelon seeds, tooti frooti.
Serve with love.
If you try this recipe or have tried any of my other recipes, then please leave a comment, with your experience and suggestions, if any.
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