Grapes Murabba
by damyantiben
14 Apr 2013
This recipe has been viewed 7290 times
A delicious, nutritious, medicinal and multipurpose pickle.
Grapes Murabba recipe - How to make Grapes Murabba
Preparation Time: Cooking Time: Total Time:
Makes 1 jar
500 gms grapes
200 gms sugar
water as required
2 tbsp grated ginger (adrak)
1 bayleaf (tejpatta)
2 tsp lemon juice
1/2 tsp freshly ground black pepper (kalimirch) powder
1/2 tsp cardamom (elaichi) powder
a pinch nutmeg (jaiphal) powder
1/4 cup cashewnuts (kaju)
2 tbsp raisins (kismis)
Method
- Method
- Heat a thick bottom deep kadhai, add the sugar and enough water and bring to boil.
- Make half string sugar syrup and add grapes to it while still bubbling.
- Add the ginger and bayleaf and simmer.
- Get the sugar syrup to two string, accordingly adjust the amount of water.
- Remove from flame and keep aside.
- After it cools add all other seasonings, dry fruit and spices, mix well.
- Cool completely and fill it in sterile glass jar and store it for 3 months in cool dry place.
- When serving sprinkle some more cardamom powder and broken pista.
- Serve it as dip for thepla or sandwiches.
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