Recipes for Murabba
Bel Murabba Ingredients:
- Amla (Indian Gooseberry) – 1 kg
- Sugar – 1.5 kg
- Cardamom – 8 to 10 (peel and grind)
- Kesar – half small spoon
- Black pepper – 1 small spoon
- Black Salt – 1 small spoon
- Fitcari – half spoon
How to make Bel Murabba:
- Soak the amla along with fitcari (alum) in water for 3 days. Take out the amlas and wash them. Poke the amlas with a fork.
- Put 1 liter water in a utensil and heat it. After the water boils, add the amlas and turn off the burner. Keep the utensil covered for 10 minutes.
- Take out the amlas and keep them in a filter so that the water seeps away.
- Mix ½ liter water in sugar and make a sweet syrup. Put amlas in the sweet syrup and heat them. After the amlas becomes soft and the sweet syrup becomes thick turn off the burner. Now mix cardamom, black pepper, black salt and kesar in the amla syrup. Cool the Amla Murabba and store them, along with sweet syrup, in a glass container.
Aamla Murabba Ingredients:
- 20 (500 grams) amlas (indian gooseberries)
- 2 1/2 cups (500 grams) sugar
- 1/4 tsp cardamom (elaichi) powder
- a few saffron (kesar) strands
How to make Aamla Murabba:
- Wash the amlas thoroughly. Prick them with a fork at regular intervals.
- Boil plenty of water in a pan, add the amlas and boil for 10 minutes over a high flame. Drain and keep aside.
- Dissolve the sugar in 3 cups of water and bring the syrup to a boil. Add the amlas and cook over a slow flame for about 30 to 40 minutes or until the amlas are soft.
- Allow the mixture to cool completely. Keep covered in a cool dry place for at least 48 hours, so that the amlas soak in the syrup.
- On the third day, drain the amlas from the syrup, boil the syrup with cardamom powder and saffron till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3 to 4 minutes.
- Allow it to cool completely.
- Bottle in a sterilised glass jar. Store for upto 1 year at room temperature.
Carrot Preserve Ingredients:
- 2 lbs. young carrots
- 2 lemons
- 2 oz. preserved ginger
- 2 lbs. sugar
- 2 oz. finely chopped walnuts
How to make Carrot Preserve:
- Wash and prepare the carrots.
- Boil slowly in a little water until tender, cut into small pieces and add the grated rind and juice of the lemons, the ginger, chopped walnuts and sugar.
- Stir until sugar is melted and boil slowly together until the preserve is done
Apple Preserve Ingredients:
- 1 kg cooking Apples (Seb)
- 750 grams Sugar (Cheeni)
- 2 cups Water
- 2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid
How to make apple jam:
- Peel, core and cut the apples into slices, cook in water until tender.
- Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
- Cool a little and pour into sterilised jars and cork tightly.
- Serve after one day.
Pineapple Preserves Ingredients:
- 2 medium-sized fresh pineapples (about 2 lbs. each)
How to make Pineapple Preserves:
- Cut off spiny tops and rinse the pineapples.
- Cut into 1/2-inch crosswise slices.
- With a sharp knife, cut away and discard the rind and “eyes” from each slice.
- Cut out the core and cut slice into small wedges.
- Measure 4 cups of the pineapple wedges and 3 cups sugar.
- Place half the fruit into a bowl and cover with half the sugar.
- Repeat with remaining fruit and sugar.
- Cover bowl tightly and set aside overnight.
- The following day, drain the pineapple; reserve the syrup.
- Bring syrup to boiling in a saucepan and boil 1 minute.
- Remove from heat and add drained pineapple.
- Turn the mixture into a shallow heat-resistant dish and set aside to cool.
- Ladle cooled preserves into hot sterilized jars and seal
Khoobani ka murabba Ingredients:
- 2-1/2 pounds apricots
- 1 cup water
- 4 cups sugar
- Juice of 1 lemon
- Orange zest (optional)
How to make Khoobani ka murabba:
- Quarter the apricots (do not skin them). Crack 6 of the pips with a hammer and extract the almond-like kernels within. Taste them. If they are sweet, chop them up and add them. If they are bitter, use only 3 and or replace the rest with chopped almonds (if you want to, otherwise you can skip this step!).
- Pour a cup/250 ml of water over the sugar in a large saucepan and bring to a boil to dissolve to syrup, 4 minutes. Add the apricots. Bring to a boil, and cook uncovered. Skim off any foam that rises to the surface.
- Once the mixture stops producing foam, continue cooking over medium heat until the mixture thickens to a syrupy texture, 30 minutes more. Alternatively, drop a spoonful onto a cold dish; if it jells, it’s done.
- Take it from the heat and ladle into sterilized jars. Seal, and store in a cool place.
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.
Angoor ka Murabba Ingredients:
- 2 cups finely chopped raw mango
- 1/4 cup grated raw mango
- 2 cups (400 grams) sugar
- 2 tbsp Sambhaar
- 2 tbsp peeled and sliced almonds
- 1 tsp poppy seeds (khus-khus)
- 1/2 tsp salt
How to make Angoor ka Murabba:
- Combine the sugar with 3 cups of water and cook till the sugar has dissolved, stirring occasionally.
- Add the mango pieces and grated mangoes and cook over a slow flame (approximately 25 to 30 minutes), stirring occasionally till the sugar syrup is of one string consistency and the mango pieces are soft and translucent.
- Add the sambhaar, almonds, poppy seeds and salt and mix well.
- Allow to cool completely. Bottle in a sterilised glass jar. This can be stored for upto 1 year refrigerated.