Murabba is essentially sweet preserves and if made it the traditional way, it would least take up to 4 to 5 days. Chopped Mango pieces are mixed with sugar or jaggery which are then matured in the sun until they reach a jam-like consistency. Their flavors improve and mellow with time. However, I will be showing you an easier method where the same taste can be obtained by simmering on the stove for less than an hour. I grew up eating them when I was little with Rotli (Chapati) the days when I didn't use to like the Shaks or Sabzis that my family made.
My Father in Law loves it so much and has many fond memories of his childhood where his mother used to make it the traditional way but with spices added to it. I decided to please my Father In Law and so took it as a challenge to ensure I make it the way he described the taste of his mother's Murabba. Guess what, he was very impressed and loved it and the biggest compliment was he said it tasted exactly like how he used to have it back in India when his mother made it.
The recipe is super easy to make. The challenge is to get the right consistency of Chasni of the Murabba. If you master the skill of Chasni you can make any recipes that involve Chasni as the key method.
Traditionally, the murabba is made with raw Totapuri mangoes but I have used Mexican mango for this recipe called 'Keitt'. You can consume this Murabba as a side dish to the main meal as it goes great with rice and any Shaks (Sabji) or Kathor (lentils & dry beans) or even snacks like Mathris, Tikhi Puris, or Theplas. You can omit the chili powder, Jeera (Cumin) powder, and salt to make the original sweet murabba which can be consumed during fasting as well.
Ingredients:
- Mango - 1 big (Keitt mango) or 2 1/2 or 2 cups - 2 cups Grated & 1/2 cup finely small diced
- Sugar - 2 cups or 2 1/4 cups depending on your taste
- Red Chilli Powder - 1 teaspoon or to your taste
- Cardamon Powder - 1/2 teaspoon
- Cinnamon stick - 1 medium size
- Cloves - 3 to 4
- Salt to taste - usually would need about 1 teaspoon least
- Saffron Strands - 1/4 teaspoon
- Crushed Cumin Powder (not too fine) - 1 teaspoon
- Lemon juice - 1 teaspoon
Method/Instructions:
- Wash mangoes well and peel the skin of the Mangoes before grating them. Ensure to use a bigger size grater to grate the mangoes. Also, keep the small 1/2 cup small diced mangoes ready as well.
- Squeeze the juice of the mangoes and keep the juice on the side. Add the Kesar to the juice and keep it on the side.
- In a saucepan, mix the mangoes and sugar well with your hands or spatula. Leave it for least 15 to 30 minutes on the side.
- Turn on your stove to low to medium flame and bring the mixture to a boil while stirring it continuously. Let the sugar dissolve properly. Lower the flame as soon as the sugar is melted. Initially, the sugar will melt and consistency will be watery.
- When the sugar syrup will start to cook, you will see the mixture bubbling. When the consistency of the sugar reaches a 2 thread consistency, switch off the flame and remove from the stove. If you cook more, then the murabba gets a thick sticky hard consistency. There should also be a slight crunch in the mangoes. Also, on cooling the consistency gets thicker.
- Add the rest of the listed ingredients above and stir well for least 5 minutes and let it cool for a good 4 to 5 hours before transferring it to an airtight sterilized glass jar or bottle.
- Tip - Add the same amount of sugar or more to how much mangoes are been used.
- Add more sugar depending on your preference for sugar syrup. I prefer to have less sugar syrup.
- You do not need to refrigerate the murabba and can be stored in a cooler place for 6 months or more.
- Adding lemon juice to the murabba prevents crystal formation.
- Saffron gives nice flavor and color to the Murabba so ensure you do add it.
- + or - spices to your preference and it will surely still taste good as the key is to get the right consistency of Chasni.
- Use a clean and dry airtight container for storing the Murabba.
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