How to Make Murabbas from Mango, Apple, Gooseberry & Carrot


  1. The syrup must cover the Murabba.
  2. Within one of preparation, boil the Murabba three to four times.
  3. Cool and again put it in an airtight jar.
  4. The jar should be narrow so that the syrup will cover the Murabba completely.
  5. Murabba can be taken with any meal except with tea.
  6. It is also served as dessert with plain cream.
  7. 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