Recipes for aam
Aam ka murabba Ingredients:
- 2 Pounds raw mangoes
- 3 Pounds sugar
- 1 tsp Lemon juice
- 6 Green cardamoms (seeds only)
- 2-1/2 Cups water
- 1/4 tsp Kewra (screw pine essence)
How to make Mango Murabba:
- Wash and cut mangoes into thick pieces.
- Take a skillet and boil water.
- Add mangoes and boil them on low heat for 4 minutes.
- Remove the slices and dry them on a piece of cloth.
- Add sugar and lemon juice to the boiled water.
- Cook it properly on low flame to form syrup of one thread consistency.
- Add mango slices and cook until they become soft.
- Now leave for 12 hours at room temperature.
- Again remove the mangoes and add cardamom seeds to the syrup.
- Boil it for 5 minutes.
- Add mango slices and cook it on low heat for few minutes.
- Remove skillet from the heat and cool.
- Add kewra essence.
- Aam Ka Muraba is ready.
- 1 cup plain yogurt
- 1/2 cup milk
- 1 cup chopped mango (peeled and stone removed)
- 4 tsp sugar
- A pinch of ground cardamom
- Put mango, yogurt, milk, sugar and cardamom into a blender.
- Blend for 2 minutes, then pour into individual glasses, and serve.
- sprinkle cardamom powder over it.
- The lassi can be kept refrigerated for up to 24 hours.
2 kg mangoes, cut in 1 – 1 ½ inch cubes
- ½ tsp cumin seeds, roasted and crushed (optional)
- ¼ – ½ tsp black cumin seeds
- 2 green chillies, finely sliced
- 1 tbsp fresh mint leaves, chopped (keep some whole for garnish)
- Juice of 3 small lemons
- ½ tsp salt
- Iceberg lettuce
- Mix all the ingredients except the lettuce and chill until ready to serve.
- Line a bowl with lettuce leaves. Spoon mango salad on top and serve.
- 675gms / 11/2 lb. Green Aam (Mangoes)
- 575gms/11/4lb Sugar
- 2tsp salt
- 1tbsp white cumin seeds
- 2tsp brown cardamom seeds
- 1tbsp poppy seeds
- 1tsp red chili powder
- Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
- Add sugar and salt and mix well in a large bowl.
- Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
- Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
- Shake the jar at least once a day.