Kesar Elaichi Mango Murabba

by Tarla Dalal

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This murabba is a preserve of raw mangoes in a thick sugar syrup which is flavoured with cinnamon, cloves and cardamom. Saffron which is the aristocrat of all spices, provides a rich golden colour to the murabba. Enjoy this murabba with stuffed rotis, khakhras or a spicy vegetable.

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Kesar Elaichi Mango Murabba recipe - How to make Kesar Elaichi Mango Murabba

Tags

Storage upto 6 months: Refrigerated. Preparation Time: 15 mins. Cooking Time: 30 mins. Total Time: 45 mins 3Makes 3 cups. (42 tbsp )
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Ingredients

2 cups raw mango, peeled and cubed
2 cups (400 grams) sugar
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 tsp cardamom (elaichi)
a few saffron (kesar) strands

Method

Heat 1 cup of water in a pan, add the mango pieces and cook uncovered for 4 to 5 minutes until the mango pieces are soft. Drain and keep aside the mango pieces and the mango stock separately.
In a pan, combine the sugar, the mango stock and ½ cup of water and cook until the sugar has dissolved while stirring occasionally.
Add the mango pieces, cinnamon and cloves to the sugar syrup and cook over a slow flame till the syrup is of two string consistency.
Remove from the fire, add the cardamom seeds and saffron and mix well.
Cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 6 months.