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SBDP at the Ram Krishna

Kabhi Khatta Kabhi Meetha- Mango Murabba

I just couldnt resist that. The title I mean. K3M. Every Bollywood movie and TV drama has the K word. Why cant I use it in my little blog? And what better place to use it than to describe the subject of this entry Mango Moramba, sometimes sour and sometimes sweet.

Green_single_mango_in_tree 

We are nearing the end of a good season. When the breaks the mango season will be over. All we shall have left is (sob) memories and (yaaayyyyyyy) preserves!

Mango_pickle_cu

You could take the short way out and go across to Bhavnagari Sweet Home , next to the Jain temple on  Sachapir Street . Their speciality is, in fact, Mango Chhunda.( Update:Sad to say that Bhavnagari's has closed down as of July 2006)

B_ext_with_girl

One is hot and one, not.They taste pretty good too. A nice accompaniment to chapathi or rice and dahi, which makes a meal in itself if you are having lunch on the run.

Mango_chundda_ms

Bhavnagari's is a friendly place and the shop boys always helpful. I am always asked how "Boss" is. You know who that might be! Their products are always fresh and tasty and I have never had a problem with their sweets, salties or dried fruit. Some of their other specialities will be featured in forthcoming posts.

On the other hand if you are a DIY specialist like me, you could quickly make some moramba at home with this super simple recipe. As with all preserves, it is a good idea to make just a small batch at a time. 

Ingredients for Kesar Mango Moramba:

  • 2 large green mangoes: weigh after peeling and grating. It should be about 300 gms.
  • Weigh up 1 1/2 times the amount of sugar . Approximately 450 gms if mango gratings are 300 gms.
  • Saffron.
  • Powdered cinnamon.

Wash and soak the mangoes in water for a while.

Peel_mangoes Then peel

Grate_mangoes_2 and grate.

Weigh_grated_mangoes Weigh. Spread out on absorbent paper to drain off extra water.

Weigh_sugar Then weigh up 1 and 1/2 times the amount of sugar.

In a pan melt the sugar with 1/2 cup of water and heat till a syrup is made. See if the syrup congeals on a plate.

Add_mangoes_to_sugar_syrup Then add the mango gratings

Two_spoons a pinch of saffron and a pinch of cinnamon powder.

Keep cooking on a low fire till the mixture thickens. The scent of saffron rises during this process and the mixture slowly gets a yellowish to orange tinge.This takes about 1/2 an hour - 40 minutes.Test as for jam to see if the syrup is thick enough.

Fill_jars Bottle in clean and sterilized jars. Cover with butter paper and put lids on while still hot.

Kesar_muramba_doneThis makes about 500 gms and keeps very well for a long time without refrigeration.

It tastes very good even if I say so myself. Soooo much better than what you can buy and it has the real colour of saffron.

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