Aam Ka Murabba | Raw Mango Murabba | कच्चे आम का मुरब्बा बनाने का तरीका | Chef Sanjyot Keer

Full written recipe Aam ka Murabba
Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves: 1.4 kg (approximately)
Ingredients:
RAJAPURI MANGO | राजापुरी आम 1 KG
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी 1/2 TSP
SUGAR | शक्कर 800 GRAMS
WATER | पानी AS REQUIRED
LEMON JUICE | नींबू का रस 1 TSP
CINNAMON STICK | दालचीनी 4 INCH
CLOVES | लौंग 4 NOS.
GREEN CARDAMOM | हरी इलायची 4 NOS. (CRUSHED)
SAFFRON | केसर A FEW STRANDS
ALMOND | बादाम 7-8 NOS. (ROUGHLY CHOPPED)
CASHEW | काजू 7-8 NOS. (ROUGHLY CHOPPED)
Method:
Cut the raw mango into medium sized pieces, meanwhile set a stock pot with water over high flame & let the water come to a boil.
Once the water comes to a boil, add the chopped raw mango & add salt & turmeric, boil the mango pieces for 3-4 minutes until they get slightly soft, makes sure you don’t boil until they turn completely mushy.
Once boiled, sieve them using a strainer, you can reserve this water & use it to make dal, sabzis & kadhi, you can also make aam panna.
In a kadhai add the sugar & water, the level of water should only be up to the surface of sugar.
Switch on the flame & cook until the sugar dissolves over high flame, then cook the syrup over medium high until it reaches one string consistency.
To check, pour a couple of drops of the syrup onto a plate & let it cool down slightly, then take some of it on your index finger, press it with you thumb & pull it away repeatedly, a thin string of sugar syrup should form.
Once the sugar syrup reaches one string consistency add boiled raw mango, lemon juice & all the whole spices along saffron & stir well
As the mangoes will release their moisture the sugar syrup will become water, cook over medium high flame until the sugar syrup reaches one string consistency again, check its consistency by pressing the syrup between your thumb & index finger like earlier.
Once the sugar syrup reaches one string consistency again, add the chopped almonds & cashew, stir well & switch off the flame & let it cool down completely.
If you don’t cook the syrup until it reaches one string consistency, the chances of murabba getting spoilt will increase.
Once cooled transfer the murabba into an airtight sterilized glass jar, it will last for upto 12 months if stored properly.
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Intro 0:00
Cutting & Boiling Mango 1:39
Sugar Syrup & Final Cooking 3:17
Plating 7:01
Outro 7:39