- 7-8 medium size Raw mangoes
- 1 teaspoon salt
- 1 kg sugar
- 4-5 cardamom
Wash mangoes and soak it into water for 4-6 hour. Take out from the water and dry it. Then peel the mangoes.Their shouldn’t be any green skin leftovers the mango.
Cut mangoes into big pieces. To make small holes in the mangoes, Poke them using a pork or spoon so that sugar can spread all over portions into it.
Take water in a pot to submerge the mangoes. Add salt to water, soak the mango pieces in this water for the 4-5 hours.
Take out mangoes from salt water, wash twice and keep it in a strainer to drain water from it.
Take a pan, put it on the stove and heat it. Put 1kg sugar with 2 cup water and heat. Put cardamom into it. When sugar is melt, put all the mango pieces into it. Cook it in a low medium flame for 15 minutes. Stir the contents after every 12 hours.
Now, pour 1 drop of sugar syrup on a plate then place it between your thumb and index finger, when you separate your fingers a thread type substance should be seen, this is called Chashni. Now, Turn off the gas.
When mangoes are turn into red brown in color, murabba is ready.
Fill The Murabba in a glass or plastic container, it stays fresh for an entire year. Whenever you want,take some Murabba out and serve it with parantha and enjoy.
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