This is an easy recipe of making raw mango murabba with jaggery. This kacche aam ka murabba recipe is a delightful and traditional Indian mango preserve made with raw, unripe mangoes and sweetened with jaggery. It is a refined sugar free sweet and tangy relish that is enjoyed as a spread, condiment, or dessert.
About Raw Mango(Kacche Aam)
Raw mango or kaccha aam, also known as green mango or unripe mango, refers to the fruit of the mango tree that has not yet ripened fully. It is widely consumed in various cuisines and has a distinct tart and sour flavor.
We mainly use it in the making of pickles, chutney and sauces, salads, murabba, jam, etc.
About the Recipe Raw Mango Murabba with Jaggery
In this preparation of aam ka murabba, first, raw mangoes are peeled and cut into small pieces, which are then cooked with jaggery and a blend of aromatic spices. The jaggery provides a natural sweetness to this kacche aam ka murabba, balancing out the tartness of the raw mangoes. you can slightly increase or decrease the jaggery quantity according to your taste buds.
The combination of raw mango and jaggery creates a unique flavor profile that is both sweet and slightly tangy. The raw mango murabba has a thick, syrupy consistency and is usually infused with spices like cinnamon, cloves, or cardamom to enhance its taste and aroma.
Other Sugar Free Murabba Recipes You Would Like to Try
Raw mango murabba with jaggery is often enjoyed as a side dish with Indian meals, especially with bread or roti. It can also be used as a topping for ice cream or yogurt, or simply savored as a sweet treat on its own.
Overall, raw mango murabba with jaggery is a delicious and versatile preserve that captures the essence of raw mangoes while adding a touch of natural sweetness from jaggery, resulting in a delightful culinary experience.
Mango Murabba Benefits for Health
Mango murabba offers several health benefits due to the combination of raw mangoes and jaggery. Here are some of the important health benefits that we get consuming kaache aam ka murabba.
- Rich in Vitamin C: Raw mangoes or kaccha aam are an excellent source of vitamin C, which is a powerful antioxidant. Vitamin C supports a healthy immune system, aids in collagen production for skin health, and helps in iron absorption.
- Antioxidant Properties: Both raw mangoes and jaggery contain antioxidants that help protect the body against damage caused by harmful free radicals. Antioxidants play a crucial role in reducing oxidative stress and inflammation, which are associated with various chronic diseases.
- Digestive Health: Raw mangoes are known to have digestive properties and can help relieve symptoms of indigestion, constipation, and bloating. The fiber content in both raw mangoes and jaggery supports healthy digestion and promotes regular bowel movements.
- Boosts Iron Levels: Jaggery is a good source of iron, which is essential for the production of red blood cells and maintaining healthy hemoglobin levels. Consuming raw mango murabba with jaggery can contribute to preventing iron deficiency anemia.
- Cooling Effect: Raw mangoes have a cooling effect on the body, making them particularly beneficial during hot summer months. They can help in reducing body heat and providing relief from heat-related discomfort.
- Aids Weight Management: Jaggery is a natural sweetener that is less refined and retains some of its nutrients compared to refined sugar. It provides sweetness to the murabba while offering a lower glycemic index, which can help in managing blood sugar levels and weight.
- Nutritional Variety: Raw mango murabba with jaggery provides a variety of essential nutrients. Raw mangoes are a good source of vitamins A and C, potassium, and fiber, while jaggery contains iron, calcium, and antioxidants.
- Boosts Energy: The natural sugars present in jaggery provide a quick energy boost. Combined with the carbohydrates and nutrients from raw mangoes, the murabba can provide a sustained release of energy.
It’s important to consume raw mango murabba with jaggery in moderation as part of a balanced diet. While it offers several health benefits, it should be enjoyed in appropriate quantities, considering the sugar content of jaggery. Additionally, individuals with specific dietary restrictions or medical conditions should consider their individual needs and consult a healthcare professional if necessary.
Step by Step Preparation of Kacche Aam ka Murabba Recipe
1.First, wash the raw mangoes thoroughly under running water and pat them dry. Peel the mangoes and cut them into long pieces or as per your choice. Remove the seeds if present.
2. In a large pan, boil water and add the mango pieces. Pan should have enough water to cover all the mango pieces. Bring the water to a boil and cook the mangoes until they become soft and tender. Stir occasionally to prevent sticking. It will takes around 10-12 minutes on medium heat.
3. Once the mangoes are cooked, drain the water and set the mango pieces aside.
4. In a same pan, add the crushed jaggery (gud) and boiled mango pieces. Cover it and leaves aside for 4-5 hours till jaggery melts.
5. After that, put the pan on low flame and Cook the mixture for about 10-15 minutes, stirring occasionally, until the jaggery coats the mango pieces and thickens slightly.
6. As the syrup starts thicken, add cardamom powder to the mixture and stir well. The cardamom powder adds a pleasant aroma and enhances taste.
7. Once the syrup reach to a thick honey like consistency and forms a thread, add lemon juice which helps in balances the sweetness and lower the crystallization after the syrup get cooled.
8. Remove the pan from heat and let the murabba cool down to room temperature.
9. Once the murabba has cooled, transfer it to clean, airtight jars for storage. Make sure the jars are sterilized to ensure longer shelf life.
Your tatsy raw mango murabba with Jaggery is now ready to be enjoyed! It can be stored in a cool and dry place for several weeks. The murabba develops more flavors over time, so it’s recommended to let it sit for a few days before consuming.
* Adjust the quantity of jaggery according to your taste preferences and the sweetness of the mangoes. Additionally, ensure that the jaggery used is of good quality and free from impurities.
Serving Suggestions
This Indian sweet and tangy mango preserve can be served as a condiment with meals or enjoyed as a standalone dessert.
Tips and Tricks
- Use completely unripe green and firm mangoes to get the best authentic taste of mango murabba.
- I have added cardamom powder to this, you can add any other spice of your choice or skip it of don’t want to add anything.
- In traditional mango murabba they also add some salt in it but I didn’t add any salt. So, this can be eaten during fasting time too.
- Don’t overcook murabba otherwise it become chewy in texture. So, keep an eye while cooking and keep stirring in-between to avoid any burning at the bottom.
- As it has a lot of sugar content in the form of jaggery should be eaten in moderation.
Recipe Card
Easy Raw Mango Murabba with Jaggery | Kacche Aam Ka Murabba Recipe
Ingredients
- 1.5 kg raw mangoes
- 1 kg jaggery gud
- ½ teaspoon cardamom powder
- 1 tablespoon lemon juice
- Water as needed to boil
Instructions
- 1.First, wash the raw mangoes thoroughly under running water and pat them dry. Peel the mangoes and cut them into long pieces or as per your choice. Remove the seeds if present.
- In a large pot, boil water and add the mango pieces. Pan should have enough water to cover all the mango pieces. Bring the water to a boil and cook the mangoes until they become soft and tender. Stir occasionally to prevent sticking. It will takes around 10-12 minutes on medium heat.
- Once the mangoes are cooked, drain the water and set the mango pieces aside.
- In a same pan, add the crushed jaggery (gud) and boiled mango pieces. Cover it and leaves aside for 4-5 hours till jaggery melts.
- After that, put the pan on low flame and Cook the mixture for about 10-15 minutes, stirring occasionally, until the jaggery coats the mango pieces and thickens slightly.
- As the syrup starts thicken, add cardamom powder to the mixture and stir well. The cardamom powder adds a pleasant aroma and enhances taste.
- Once the syrup reach to a thick honey like consistency and forms a thread, add lemon juice which helps in balances the sweetness and lower the crystallization after the syrup get cooled.
- Remove the pan from heat and let the murabba cool down to room temperature.
- Once the murabba has cooled, transfer it to clean, airtight jars for storage. Make sure the jars are sterilized to ensure longer shelf life.
- Your Raw Mango Murabba with Jaggery is now ready to be enjoyed! It can be stored in a cool and dry place for several weeks. The murabba develops more flavors over time, so it’s recommended to let it sit for a few days before consuming.
Video
Notes
- Use completely unripe green and firm mangoes to get the best authentic taste of mango murabba.
- I have added cardamom powder to this, you can add any other spice of your choice or skip it of don’t want to add anything.
- In traditional mango murabba they also add some salt in it but I didn’t add any salt. So, this can be eaten during fasting time too.
- Don’t overcook murabba otherwise it become chewy in texture. So, keep an eye while cooking and keep stirring in-between to avoid any burning at the bottom.
- As it has a lot of sugar content in the form of jaggery should be eaten in moderation.
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