Aam ka murabba  recipe with step by step photos / How to make Kairi ka murabba / Easy raw mango jam / Sweet & Sour  preserve made with raw unripe green mangoes / Mango jam recipe
aam ka murabba/ Mango jam recipe

Pickles are an essential part of Indian cuisine, Pickle adds an additional test to our breakfast/lunch or dinner. Pickle making started with the idea of preserving vegetables to enjoy them during offseason, now its essential part of the cuisine.
      making jam is a kind of preserve a fruit in season for year-long use. a popular fruit that is candid is an apple, apricot, gooseberry(amla), mango, plum, quince which can be preserved for a long period both as a wet murabba and a dry version and as said to have medicinal properties. it is widely used in Indian traditional and folk medicine.
         Variety of jams (murabba) are being prepared across India, with different ingredients and methods. Here I am sharing Aam ka Murabba which I enjoyed every since my childhood. it is just a two or three ingredient recipe, I have flavored it with cardamom powder as my mommy always use to do from years.

Aam ka murabba / Mango jam recipe


Preparation Time: 15 minutes
Cooking Time: 30 minutes
Category: Pickle
Cuisine: Indian
Author: Anishwarita

 Ingredients:
Raw unripened mangoes: 1 kg or 2.5 to 3 cups (Grated)
Sugar: 2.5 cups
Cardamom powder: 1/2 tsp.
Saffron strands: 10-12 (optional)

Method
1 Rinse, wipe dry, peel and grate the mangoes.
2 Combine sugar and grated mango in a kadhai or wok and leave for 5 - 10 minutes. (It's an optional step you can directly start cooking the murabba too)
3 Now turn on the heat and start cooking murabba on a low flame.
4 Sugar starts melting and consistency is little watery, keep stirring and cook.
5 Now sugar syrup starts bubbling, stir continuously. 
6 Murabba begins to thicken, keep stirring and cook.
7 When Murabba reaches to a jam-like consistency, mango shreds looking translucent and sugar syrup reaches to a 1 or 1.5 thread consistency. (Do not overcook otherwise murabba will be hard, sticky and chewy).
8 Turn off the heat and keep aside.
9 Now add cardamom powder and saffron strands, mix well.
10 When cool completely store in a clean and sterilized glass jar.
11You can store the murabba for the whole year. 

 Recipe with stepwise photos:

   Mango for Aam ka Murabba, it's a sweet and big variety of mango called Rajapuri. Weight around 1 kg. Rinse, wipe dry the mangoes

Peel and grate the mangoes.

Combine sugar and grated mango in a kadhai or wok and leave for 5 - 10 minutes. (It's an optional step you can directly start cooking the murabba too)

Now turn on the heat and start cooking murabba on a low flame.

Sugar starts melting and consistency is little watery, keep stirring and cook.

Now sugar syrup starts bubbling, stir continuously. 

Murabba begins to thicken, keep stirring and cook.

When Murabba reaches to a jam-like consistency, mango shreds looking translucent and sugar syrup reaches to a 1 or 1.5 thread consistency. (Do not overcook otherwise murabba will be hard, sticky and chewy). Turn off the heat and keep aside.
 Now add cardamom powder and saffron strands, mix well.

Aam ka murabba /  Mango jam
Aam ka murabba is ready, when cool completely store in a clean and sterilized glass jar. You can store the murabba for the whole year. 

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