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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.


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!


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)


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.


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.