Easy Raw Mango Murabba with Jaggery | Kacche Aam Ka Murabba Recipe
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.
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.