You are here: Home > Course > Side Dishes > Pickles / Achar > Kesar Elaichi Mango Murabba Kesar Elaichi Mango Murabba by Tarla Dalal 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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Close 23 Jul 2009 This recipe has been viewed 80626 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Kesar Elaichi Mango Murabba recipe - How to make Kesar Elaichi Mango Murabba Tags Pickles / AcharSugar Based Pickles Storage upto 6 months: Refrigerated. Preparation Time: 15 mins. Cooking Time: 30 mins. Total Time: 45 mins 3Makes 3 cups. Show me for servings Ingredients 2 cups raw mango, peeled and cubed2 cups (400 grams) sugar25 mm (1") piece cinnamon (dalchini)2 cloves (laung / lavang)1/2 tsp cardamom (elaichi) a few saffron (kesar) strands Method Main ProcedureHeat 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 (Abbrv) per tbspEnergy47 calProtein0.1 gCarbohydrates11.7 gFiber0.3 gFat0.1 gCholesterol0 mgSodium0.3 mgClick here to view calories for Kesar Elaichi Mango Murabba