Aam Ka Murabba

Von Your Food Lab · 240 Min.

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Zubereitung

1. Cut the raw mango into medium pieces. Meanwhile, bring a pot of water to a boil over high heat.
2. Add the mango pieces with the salt and turmeric and boil for 3 to 4 minutes, until slightly soft but not mushy.
3. Drain the mango through a strainer. The cooking water can be kept for dal, sabzi, kadhi or aam panna.
4. In a pan, add the sugar and just enough water to cover the sugar, then heat until it dissolves.
5. Cook the syrup over medium-high heat until it reaches one-string consistency: press a drop between thumb and forefinger and pull apart, and a thin string should form.
6. Add the boiled mango, lemon juice, all the whole spices and saffron to the syrup and stir well.
7. Keep cooking over medium-high heat as the mango releases water, until the syrup reaches one-string consistency again.
8. Stir in the chopped almonds and cashews, turn off the heat and let cool completely.
9. Transfer to a sterilised airtight glass jar. It keeps up to 12 months when stored properly.

Zusammengefasst aus dem Video von Your Food Lab. Schau es dir für die Details an.

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