वर्ष भर टिकणारी रेसीपी 😋

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

1. 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

2. 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

3. Prepare Jaggery

   Cut the jaggery into small cubes or shards so it melts quickly.

   Time: PT3M

4. 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

5. 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

6. 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