Keri no Murabbo ( કેરી નો મુરબ્બો ) Recipe | Sweet Mango Preserve

Introduction of Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve]
Keri no Murabbo is a simple and sweet raw mango preserve. It is different from other pickles as it is very mildly spiced, focusing mainly on the sweetness. It’s made by cooking chunks of raw mango in a sugar syrup until the mango pieces become soft, translucent, and candied. It’s a sweet preserve, almost like a mango jam or marmalade.

Watch recipe video about Keri no Murabbo ( કેરી નો મુરબ્બો ) Recipe | Sweet Mango Preserve: કાચી કેરીનો મુરબ્બો બનાવવાની સરળ રીત - Keri no Murabbo - વ્રટ કે ઉપવાસમાં ખાઈ શકાય એવો કેરીનો છૂંદો

તડકાં માં રાખ્યા વગર આખા વર્ષ માટે કેરી નો મુરબ્બો બનાવવાની સરળ રીત ...

• This is a great pickle for children or people who don’t like spicy food, as it’s purely sweet.
• Sometimes, whole spices like cloves and cinnamon are added to the sugar syrup for a subtle, warm fragrance.

Traditional Value of Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve].
Murabbo represents the simpler, sweeter side of preserving mangoes. It’s often given to people who are recovering from illness as it’s easy on the stomach and provides energy. It’s a traditional preserve that has been made in Indian homes for centuries.
Why People Love to Eat Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve]?
People love its simple, sweet taste and the texture of the soft, candied mango pieces. It’s a pure, unadulterated sweet mango flavor. It’s a comforting and delicious way to enjoy mangoes throughout the year.
When People Eat Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve]?
Like other mango preserves, it is made in the summer and enjoyed all year round. It’s a great accompaniment for breakfast or with a simple meal.
Which Other Dish or Foods Complement Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve]?
Keri no Murabbo is delicious with plain bread or toast for breakfast. It also pairs very well with savory flatbreads like parathas or bhakris, providing a sweet contrast. It can also be served as a simple dessert.
Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve]?e
When someone wants a simple sweet pickle, they might ask for, “Galo murabbo chhe?” (“Is there sweet murabbo?”). A good murabbo is one where, “Keri ekdam ras ma chadi gai chhe.” – “The mango is perfectly cooked in the syrup.”
FAQ about Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve]?
What kind of mangoes are best for Murabbo?
A firm, fleshy, and less fibrous variety of raw mango is ideal. This ensures that the pieces hold their shape after being cooked in the sugar syrup.

Why is my Murabbo too watery?
The sugar syrup needs to be cooked to the right consistency. It should be cooked until it reaches a one-string consistency. If the syrup is too thin, the murabbo will be watery.

Recipe of Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve] | જાણો Keri no Murabbo (કેરી નો મુરબ્બો) [Sweet Mango Preserve] બનાવવાની પરફેક્ટ રીત

Keri no Murabbo

Keri no Murabbo is a sweet mango preserve, similar to a marmalade or jam. It's made by cooking firm raw mango cubes in a sugar syrup flavoured with whole spices like cardamom and cloves. The end result is soft, translucent, syrup-drenched mango pieces.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 30 minutes mins

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 large firm raw mangoes (about 500g)
• 2 cups sugar
• 1 cup water
• 4-5 green cardamoms lightly crushed
• 4-5 cloves

Equipment

• Peeler and knife
• Heavy-bottomed pan
• Fork

Method

 

1. Wash, peel, and chop the raw mangoes into 1-inch cubes, discarding the stone.
2. Prick the mango cubes all over with a fork. This helps them absorb the sugar syrup.
3. In a heavy-bottomed pan, combine the sugar and water. Heat on a medium flame, stirring
4. until the sugar dissolves.
5. Bring the syrup to a boil and cook until it reaches a one-string consistency.
6. Add the pricked mango cubes, crushed cardamoms, and cloves to the sugar syrup.
7. Reduce the heat to low and let the mixture simmer gently.
8. Cook for 15-20 minutes, or until the mango cubes become tender and translucent.
9. Turn off the heat. The syrup will have thinned slightly due to the mango's juices.
10. Let the murabbo cool completely in the pan. The syrup will thicken as it cools.
11. Store in a clean, dry glass jar.

Notes

● Use firm raw mangoes (like Totapuri or Rajapuri) so that the cubes hold their shape and
don't turn into a mush.
● The one-string consistency of the initial syrup is important. If the syrup is too thin, the
murabbo might spoil; if it's too thick, it will crystallize.
● Saffron strands can be added for extra flavour and colour.