वर्ष भर टिकणारी रेसीपी
वर्ष भर टिकणारी रेसीपी 😋 is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Pratiksha shinde on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $8.50 total, $2.13 per serving
Ingredients
- 2 large Mango (firm but ripe, peeled and grated)
- 500 g Jaggery (cut into small pieces; use unrefined cane jaggery for authentic flavor)
- 5 pods Green Cardamom Pods (lightly crushed; can use 1 tsp ground cardamom)
- 1/4 cup Water (helps melt jaggery evenly)
- 1 tbsp Lemon Juice (prevents mango from turning brown)
Instructions
Wash and Peel Mangoes
Rinse the mangoes under running water, then peel them using a knife or peeler. Cut the flesh away from the seed.
Time: PT5M
Grate the Mango Flesh
Grate the peeled mango flesh using a box grater into a large bowl. Sprinkle lemon juice over the grated mango to keep the colour bright.
Time: PT5M
Prepare Jaggery
Cut the jaggery into small cubes or shards so it melts quickly.
Time: PT3M
Cook Mango and Jaggery
Heat the kadhai over medium‑low flame. Add the grated mango, jaggery pieces, water, and crushed cardamom. Stir continuously until the jaggery dissolves and the mixture thickens.
Time: PT20M
Temperature: Medium‑low
Simmer Until Transparent
Continue to simmer on low heat, stirring occasionally, until the syrup becomes clear and glossy and the mango pieces become tender (about 15 minutes).
Time: PT15M
Temperature: Low
Jar and Store
While the murabba is still hot, transfer it into a sterilized glass jar, seal tightly, and let it cool to room temperature. Store in a cool, dark place; it will keep for up to a year.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 0.5 g
- Carbohydrates
- 65 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Mango: Papaya, Pineapple
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Green Cardamom Pods: Cardamom powder
- Instead of Lemon Juice: Citric acid solution
Equipment Needed
- Kadhai (Deep Frying Pan)
- Box Grater
- Chef's Knife
- Cutting Board
- Sterilized Glass Jar with Lid
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons (optional)
Critical Steps — Do Not Skip
- Peeling and grating the mangoes without bruising the flesh.
- Cooking the mixture until the syrup turns completely transparent.
- Sterilizing the storage jar to ensure year‑long shelf stability.
Chef Tips from the Video
- Add a pinch of salt to balance the sweetness and enhance the mango flavor.
- For extra aroma, finish with a few strands of saffron dissolved in warm water.
Troubleshooting
Syrup remains cloudy and does not become transparent.
Cook longer on low heat, stirring gently. Ensure the heat is not too high, which can cause caramelization instead of clear syrup.
Mango pieces turn mushy and lose shape.
Grate the mango coarsely and reduce cooking time; stop when the mango is just tender.
Jar develops mold after a few weeks.
Make sure the jar and lid are fully sterilized before filling, and seal while the murabba is still hot.
Storage
Refrigerator: Can be kept for up to 2 weeks after opening.
Freezer: Not recommended; texture changes.
Room temperature: Store in a cool, dark place for up to 12 months if sealed properly.
Make-Ahead Tips
- Prepare the murabba in bulk and store in sterilized jars for year‑round enjoyment.
- Label each jar with the preparation date to track shelf life.
Frequently Asked Questions
What is the cultural significance and history of Mango Murabba in Maharashtrian cuisine?
Mango Murabba, known locally as "Amba Murabba," is a traditional sweet preserve made during mango season. It has been passed down through generations in Maharashtra as a way to enjoy the fruit's flavor year‑round, often served during festivals and as a nostalgic treat for children.
What are the traditional regional variations of Mango Murabba in Indian cuisine?
Across India, mango preserves vary: in Gujarat, a spicier version includes chili powder; in South India, coconut milk is added; while in Maharashtra, the classic recipe uses only jaggery and cardamom for a clean, sweet flavor.
How is authentic Mango Murabba traditionally served in Maharashtra?
Authentic Maharashtrian Mango Murabba is served in small spoonfuls alongside chapati, as a sweet side with dal, or simply eaten straight from the jar as a nostalgic snack during mango season.
During which occasions is Mango Murabba traditionally prepared in Maharashtra?
Mango Murabba is typically prepared at the peak of mango harvest, often before major festivals like Ganesh Chaturthi and Diwali, so families have a sweet preserve to enjoy throughout the year.
What authentic ingredients are essential for traditional Mango Murabba versus common substitutes?
The authentic ingredients are ripe but firm mangoes, unrefined cane jaggery, and green cardamom pods. Common substitutes include brown sugar for jaggery and ground cardamom instead of whole pods, though the flavor profile changes slightly.
What other Maharashtrian dishes pair well with Mango Murabba?
Mango Murabba pairs beautifully with bhakri, puran poli, plain rice, or as a topping for curd (dahi). It also complements spiced lentil soups like varan for a sweet‑savory contrast.
What makes Mango Murabba special in Indian fruit preserve traditions?
Mango Murabba stands out because it uses only natural sweetener jaggery and aromatic cardamom, creating a clear, glossy syrup that preserves the mango's fresh taste without artificial preservatives, allowing it to last up to a year.
What are the most common mistakes to avoid when making Mango Murabba?
Common mistakes include over‑cooking the syrup, which turns it dark and caramelized, and using too much water, which prevents the murabba from becoming transparent. Also, failing to sterilize the jar leads to mold growth.
Why does this Mango Murabba recipe use low heat instead of high heat to melt the jaggery?
Low heat allows the jaggery to melt gently and blend with the mango without scorching, preserving the delicate mango flavor and ensuring the final syrup stays clear rather than turning brown.
Can I make Mango Murabba ahead of time and how should I store it?
Yes, the murabba can be prepared weeks in advance. Store it in a sterilized glass jar sealed tightly at room temperature in a cool, dark place. Once opened, keep it refrigerated and consume within two weeks.
What does the YouTube channel Pratiksha Shinde specialize in?
The YouTube channel Pratiksha Shinde focuses on authentic Marathi home cooking, sharing traditional family recipes, seasonal dishes, and practical tips for Indian households.
How does the YouTube channel Pratiksha Shinde's approach to Maharashtrian cooking differ from other Indian cooking channels?
Pratiksha Shinde emphasizes simplicity, using everyday pantry ingredients and minimal equipment, while preserving the cultural stories behind each dish, unlike many channels that prioritize elaborate plating or fusion twists.
Last updated: August 30, 2026
