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From the 'traditional kitchen'
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Murabbas can be had as a stand-alone snack as well as go alongs with rotis or puris. Here are some recipes with easily available ingredients
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MURABBA TIME: These murabbas form ideal accompaniments.
GIVEN OUR instant karma lifestyle, the art of making pickles, jellies, jams and murabbas are slowly sinking into the mists of time and will soon take on the aspect of a legend! While it is easy and very tempting to dash off to the supermarket and buy them off a shelf, the joy of making them yourself with complete control over quality and quantity - not to mention cost is something else. And incidentally, making murabbas are not tedious as these recipes reveal. So get back to basics and let the inner you blossom.
Sookhe kale angur ka murabba
Ingredients
Sultanas: 1 kg
White vinegar: 1 litre
Sugar: 100 Gms
Red chilli powder: 20 Gms
Fennel powder: 10 Gms
Ginger powder: 10 Gms
Black cardamom: 5 Gms
Cumin powder: 10 Gms
Method
Remove the stems of sultanas, wash and pat dry. Dissolve sugar in the vinegar; add the remaining ingredients and stir. Heat this mixture in a handi for two to three minutes, add sultanas and bring to boil. Transfer this into an earthenware handi to mature. Cover with a muslin cloth for a day and later with a lid.
Aamle ka murabba
Ingredients
Aamla: 1 kg
Salt: to taste
Sugar: 1.5 kg
Lemon: 1
Method
Wash and soak the aamla in salted water for two days to make the skin firm. Drain, prick with a fork, add water, boil for three to four minutes and drain. Wash and cut lemon into quarters. Make sugar syrup by boiling water and sugar. Bring sugar syrup to a boil and continue to cook till two-string consistency. Add aamla and cook for two to three minutes. Remove and cool. Mature in an earthenware vessel. Cover with a muslin cloth and later with a lid.
Gajjar ka murabba
Ingredients
Carrots: 1 kg
Sugar: 1 kg
Vinegar: 3 Gms
Method
Peel, wash and cut carrots into 1.5 inch pieces. Prick the pieces with a fork. Make sugar syrup. Bring the sugar syrup to a boil, add carrots, bring to a boil again and cook for fifteen minutes. Remove, cool, cover and store overnight. Boil it again the next day for fifteen minutes. Repeat this procedure the following day again till the syrup turns into one string consistency. Mature in an earthenware pot covered with a muslin cloth and later with a lid.
Adrak ka murabba
Ingredients
Adrak: 1 kg
Sugar: 1.5 kg
Vinegar: 8 Gms
Lemon: 1
Method
Peel, wash and cut adrak into slices. Wash and cut into quarters. Make sugar syrup with water, lemon juice and vinegar. Boil the ginger in water and add a little vinegar. Bring the sugar syrup to a boil. Add adrak, bring to a boil again and cook till the syrup turns into one-string consistency. Mature in an earthenware pot covered with a muslin cloth and later with a lid.
O.P KHANTWAL
The writer is Executive Chef at ITC Kakatiya Sheraton Hotel and Towers.
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