Kesar Elaichi Mango Murabba
by Tarla Dalal
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Added to 338 cookbooks
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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.
- 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.
Nutrient values per serving
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|Folic Acid||0 mcg|
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