Showing posts with label Murabba. Show all posts
Showing posts with label Murabba. Show all posts

June 27, 2018

MANGO MURABBA

Ingredients:
Raw mangoes - 1 kg (peeled and grated)
Sugar - 1/2 kg
Cardamom seeds-  1 tbsp
Cinnamon stick - 1" piece (broken into pieces)
Almonds and pistachios - 25 gms (blanched and sliced)
Charroli -1 tbsp
Kewda or rose essence - few drops
 salt

Method:

  • Apply salt on mangoes and set aside for a few hours, then squeeze out the water.
  • Put 2 cups of water in sugar and prepare a syrup of one thread consistency.
  • Add mangoes and cook in low flame till the mangoes are tender and syrup is thick.
  • Remove from fire and let it cool.
  • Mix in remaining ingredients and store in airtight bottle.


February 07, 2017

HARAR KA MURABBA

Ingredients:
Harar - 500 gms
Sugar -  1 kg
Cinnamon stick -1 (crushed)
Water - 750 ml

Method:

  • Mix sugar and water in a bowl. Soak harar in it overnight.
  • Boil harar in sugar water till the syrup is of one string consistency.
  • Add cinnamon.
  • Cool and store in a glass jar.
Note:
  • It helps in curing stomach diseases.

May 22, 2016

BAMBOO MURABBA

Ingredients:
Tender bamboo stems - 250 gms
Sugar - 750 gms
Cardamom powder - a pinch
Cinnamon - 1' stick
Water - 1 litre
Lemon juice - 2-3 drops

Method:

  • Cut tender bamboo stems into small pieces.
  • Wash and put it in a pan.
  • Add sugar,cinnamon, cardamom powder, lemon juice and water.
  • Cook till the sugar syrup is of one string consistency.
  • When it is cool, transfer to a glass jar.

September 21, 2015

CHERRY KARONDA

Ingredients:
Karondas - 500 gms (red)
Sugar - 1 kg
Water - 750 ml
a drop of cherry colour

Method:

  • Put karondas in water and boil till tender.
  • Make a thick sugar syrup, add boiled karondas and colour to it.
  • Mix well.
  • Cool and store in a glass jar.
Note:
You can use these karondas for decorating the cake and puddings.

February 26, 2014

GINGER MURABBA

Ingredients:
Ginger - 500 gms
Sugar - 1 kg
Water - 1 1/2 glasses
Vinegar - 1 tbsp

Method:
  • Scrape ginger and pierce it with fork. Chop it into 1" pieces.
  • Dip ginger pieces in b oiling water for 2 minutes. remove and spread under the sun for 30 minutes.
  • Prepare syrup by mixing sugar with 1 1/2 glasses of water. When the sugar dissolves completely then add ginger pieces and cook in low flame till it thickens. Add vinegar and boil for 2 minutes.
  • Switch of the flame.
  • Cool and store in a stone jar.

October 23, 2013

Peach Murabba

Ingredients:
Peaches - 1 kg
Honey - 1 kg

Method:

  • Wash peaches in lukewarm water. Keep it under the sun for an hour to dry.
  • Places peaches and honey in jar and close the lid.
  • Keep the jar directly to the sunlight for 8-10 days. Shake and toss daily the jar.
  • Use it after 10 days.

June 21, 2013

PINEAPPLE MURABBA

Ingredients:
Pineapple - 1 kg
Sugar - 2 kg
Water - 750 ml

Method:

  • Peel and cut pineapple into slices.
  • Add sugar to water, soak pineapple slices in it. Keep aside for 10 minutes.
  • Then boil them for ten minutes on a low flame or till pineapple pieces are tender.
  • Cool and refrigerate.

April 02, 2013

Mixed Fruit Murabba

Ingredients:
Apples - 2
Peaches - 3
Pine apple - 3
Sugar - 2 cups
Cardamom Powder - 1/2 tsp

Method:

  • Peel and cut the apples into big pieces.
  • Cut the pineapple into big slices, discarding center portion.
  • Cut the peaches into halves, discarding the seeds.
  • Heat one cup of water in a pan and put the fruit pieces and simmer for 3-4 minutes.
  • Mix in the sugar and stir till the sugar melts.
  • Cook over a low flame for 4-5 minutes or till the sugar syrup thickens and the murabba is of honey consistency.
  • Cool and store in airtight jars.

April 01, 2013

Amla Murabba (Goose Berry Murabba)

Ingredients:
Amla - 1/2 kg (ripe)
Mishri - 25 gms
Sugar - 1 kg
Saffron - few strands
Lime water

Method:

  • Soak amlas in plain water for 3 days. Take out and dry on a cloth, pierce with fork all sides.
  • Soak them again in lime water for 3 days.
  • Rinse in water.
  • Add mishri to 200 ml of water and boil amlas in this water.
  • When half cooked , take out and spread on a clean cloth.
  • Now make a sugar syrup of 1 string consistency and dip amlas in it.
  • Sprinkle saffron and keep cooking till amlas are done and sugar syrup is quite thick.
  • Cool and store in airtight container.
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