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.
Kesar Elaichi Mango Murabba recipe - How to make Kesar Elaichi Mango Murabba
Storage upto 6 months: Refrigerated. Preparation Time: Cooking Time: Total Time:
Makes 3 cups.
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
- Main Procedure
- 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 tbsp
| Energy | 47 cal |
| Protein | 0.1 g |
| Carbohydrates | 11.7 g |
| Fiber | 0.3 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 39.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.8 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 1.7 mg |
| Iron | 0 mg |
| Magnesium | 1.6 mg |
| Phosphorus | 1.9 mg |
| Sodium | 0.3 mg |
| Potassium | 27 mg |
| Zinc | 0 mg |
Outbrain
Nice sweet pickle of mango sweetened and flavored with cinnamon and cloves.