Okay, I don’t know whether I should be penalized for posting a cooking recipe, but this murabba recipe is a few out of a ton of recipes that I have tried and has come out well and also tasted good. Actually, few the recipe ingredients, less I am confused, and better the dish turns out to be. Just this last week, my dad landed up at my home with 25 kg of Totapuri mangoes, while some of them were ripe and “ready to eat,” a few of the mangoes were “teenaged” mangoes, neither were they ripe, nor were they tangy or raw. These mangoes were like in their initial stages of maturing, so I couldn’t cut them or make juice out of them. That’s when the idea of making a succade or murrabba came to my mind. Since there were only a few ingredients other than the mango that was required, I decided to give it a try. Here’s the recipe:
INGREDIENTS REQUIRED FOR THE MANGO PRESERVE:
• Mangoes 1 kg.
• Sugar (granulated) 250 grams.
• Roasted cumin powder 1 teaspoon.
• Cardamom powder 1 teaspoon.
HOW TO PREPARE MANGO PRESERVE:
1. First, pick mangoes that are not ripe, but neither should they be tangy and sour. If the mangoes are tangy, you will end up adding a whole lot of sugar. I picked up totapuri mangoes which were “teenaged” meaning they were not ripe, but neither were they sour, tangy, succulent, or pulpy. Wash the mangoes in running water and peel off the skin from them completely. Then, according to your choice, either cut them into pieces or grate them. I chose to cut them into big pieces because grating would be time consuming.
2. Take water in a container and allow it to boil. When the water starts boiling, add the cut mangoes into the water.
3. Now, add 125 mg of sugar to the water. Let it remain on the stove for 15 to 30 minutes and let the whole thing get caramelize into a thick mixture.
4. Now, roast some cumin seeds in oil and add it to the caramelized mixture. Keep stirring in between so that the mixture does not stick to the container or the pan. After this add some cardamom powder to the mixture and the whole kitchen will get filled with wonderful aroma. Cook it for another 5 minutes and switch off the stove.
5. Keep this mixture overnight for around 12 hours. Next day, add the remaining 125 grams of sugar and put it on stove on low flame for another 15 minutes. The mixture should become of gooey and thick consistency and should be sticky. Take it off from the stove and let the gooey mixture cool. Later transfer this preparation into a glass jar bottle and refrigerate.
Though the pictures may not be so palatable, the preserve can be used an alternative for jam.
That’s it, the mango preserve is ready. Regarding cumin seeds, these seeds can be put either in their complete form or powdered according to your convenience. I just put the whole thing in. Also, cumin can be completely skipped too. Just adjust it according to your taste.
This preserve can be kept in the fridge and taken along with chappathis and bread.
(Disclaimer: If the recipe does not come out well, don’t blame me, your rahu and ketu must not have aligned properly.)
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