- The syrup must cover the Murabba.
- Within one of preparation, boil the Murabba three to four times.
- Cool and again put it in an airtight jar.
- The jar should be narrow so that the syrup will cover the Murabba completely.
- Murabba can be taken with any meal except with tea.
- It is also served as dessert with plain cream.
- Put cut apples, pears and raw mangoes in salted water as this prevents them from discolouring.
1 kg firm and under-ripe mangoes (peeled and de-seeded)
750 grams sugar
3 cups water
¼ teaspoon citric acid
A pinch of saffron
3 big cardamoms
Cut mangoes into big even pieces. Put them in a muslin cloth and dip the in boiling water for 10 minutes till they are soft. Put them in a basket to drain water completely. Prick the pieces with a fork. Make syrup of sugar, water and citric acid. Cook the mango slices in the syrup until the syrup is 3 or 4 threads when it is drawn between the two fingers. Remove from the fire. Cool the mango murabba and pour in a sterilised jar. Continue reading