How to Make Homemade Apple Murabha Recipe | How to Preserve Apple Murabba

Apple murabba is a traditional Indian is a delightful way to savor the goodness of apples all year round.How to Make Apple Murabba -To make apple murabba, start by selecting fresh and ripe apples. Peel and then slice into even pieces. In a large pan, gently cook the apple slices with water, sugar, and aromatic spices. The spices, such as cinnamon and cardamom, impart a tantalizing flavor to the murabba. Simmer the mixture until the apples turn tender and translucent. Your spiced apple murabba is ready.

Preservation and Canning: To preserv apple murabba amd to extend its shelf life, once the murabba is prepared, allow it to cool before transferring it into sterilized glass jars. Ensure that the jars are airtight to prevent spoilage. If properly stored in a cool and dark place, apple murabba can last for up to a year.

So, Follow the step-by-step instructions and relish the heavenly taste of this easy-to-make delicacy. \

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Learn how to make more murabba recipes that you can try –Raw Mango Murabba, Amla Murabba,Kacche Aam Ki Launji, Aam Ka Chunda

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Video Homemade Apple Murabha Recipe

Recipe Homemade Apple Murabha

How to Make Homemade Apple Murabha Recipe | How to Preserve Apple Murabba

Indian Dessert Jam

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Indian

Servings 500 GMS

Calories 250 kcal

Ingredients

  

• 500 gm Kashmiri Apple
• 2 cup Sugar
• 3-4 cloves / Loung
• 5 crushed green Cardamom / Elachi
• Half Lemon
• 15-20 blanched Almonds

Instructions

 

• Take a bowl of water adding salt to it.
• Cut and clean apple pieces in any shape or size you like.
• Keep the pieces of Apple immersed in Salt water till you prepare sugar syrup.
• For sugar syrup melt sugar adding a cup of water at a low.
• After the sugar melts keep heat to a medium and continue boiling till you get a one-thread consistency.
• To the syrup then add pieces of Apple, Cardamom, Cloves, and Lemon juice.
• Let the Apple pieces cook for 10 minutes or till they turn a bit tender.
• Then add half-slit Almonds.
• Put off the stove and keep murabba to rest for 2 hours.
• After 2 hours you will notice pieces of Apple have turned translucent and the sugar syrup thick.
• It’s ready to keep murabba stored in a sterilized bottle.

Note

• Salt water helps in avoiding pieces of Apple from getting black.
• Lemon juice helps to stop the crystallization of Sugar.
• Apple will release its juice while cooking.
• For long shelf life always take out murabba with a clean spoon.

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Kacche Aam Ka Khatta Metha Achar | Instant Sweet Sour Keri Instant Pickle

Meetha kache aam ka achar | Kacche Aam Ki launji is a spicy sweet and sour pickle which traditionally was made by drying raw mango pieces. But now this Keri launji can be made instantly without drying.

This sweet n sour raw mango chutney can be made using Sugar or Jaggery.

In this recipe use Mangoes which are not too raw nor too ripe. Just right sweet and sour Mango Lemonish in colour inside will make lip-licking Keri sweet n sour pickle. This Keri launji is an Indian condiment that goes well with Paratha. Other recipes that can be made with raw Raw mangoes are keri murabba without sugar, Kacche Aam ka chunda, Authentic Mango pickle without sunlight, Instant Mango Pickle, and more.

Some more recipes that you can try Peanut Butter, Garam Masala, Sugar-free Amla Murabba, Aam Ka Chunda, Raw Mango Jam

and more.

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Kacche Aam Ka Khatta Metha Achar | Instant Sweet Sour Keri Instant Pickle

Instant Mango Sweet n Sour Pickle

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Condiment

Cuisine Indian

Servings 500 GM

Calories 59 kcal

Ingredients

  

• 500 gm Raw Mango / Keri
• 2 tbsp Oil / Tel
• 1/2 tsp Salt / Namak
• 1/2 tsp Coriander seeds / Dhaniya
• 1/2 tsp Fennel seeds / Saunf
• 1/2 tsp Cumin / Zeera
• 1/2 tsp Mustard seeds / Rai
• 1/2 tsp Nigella / Kalonji
• 1/2 tsp Fenugreek seeds / Mathi
• 1/2 tsp Turmeric / Haldi
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp Pepper / Kali mirch
• 1/4 tsp Cinnamon powder / Dalchini
• 1/4 tsp green Cardamom powder / Hari elaechi
• 1/2 tsp Garam masala
• 1/2 tsp Black salt / Kala namak
• 3 tbsp Jaggery / Gud

Instructions

 

• Peel and cut Keri in pieces not too small.
• Heat Oil and add Coriander,Fennel,Cumin,Mustard,Nigella And Fenugreek seeds.
• Roast whole spices on low for a minute till aromatic
• Add cut raw Mango pieces, Salt and sauté on medium for about 2 minutes.
• Add 1 cup Water, Turmeric, Kashmiri chilli powder, Pepper, Cinnamon, Cardamom powder, Garam masala and Black salt.
• Cook covered on low~medium for 2 to 3 minutes till soft.
• Add Jaggery, mix and cook till it melts.Check consistency which should be neither too thin or thick.
• Refrigerator and store in an air tight glass container for about a month.

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Raw Mango Jam | Recipe of Kache Aam Ka Murabba Without Sugar

How to make Raw Mango Murabba | Raw Mango Jam | Healthy sugar-free Recipe of Kache Aam Ka Murabba. Mango is the favorite fruit of summer. There are various recipes that are made using mango be it in raw form or in ripe form. So lets straight away come to the point because of which we are on this page is Murabba. Murabba is a kind of Jam called so in the Middle East and some parts of Asia.Its made with fruit pieces and some spices and herbs.

Among various other murabba recipes most popular is Amla murabba. Now Murabba can be made using either ripe Mangoes or raw Mangoes. Here we will be making a healthy sweet and sour kache aam Ka murabba without using sugar in any form. Some people have murabba in a conventional form of jam to apply over a paratha or bread but some take it as a dessert. How do you like to enjoy murabba, do give your comments below.

How to make Keri Ka murabba 

Raw mango is also known as Keri.It’s a very popular and loved recipe not only in Rajasthan but also the whole of north India. Traditionally this aam Ka murabba is made using sugar but to give it a healthy twist you can even make it using Jaggery and if you want to completely avoid sugar give it a more natural raw sweet taste with Dates. Now to make murabba whichever type of Mango you choose, make sure it’s not having too much fiber in it. So Dussehra, Langda, or Rajapuri can be the right choice.

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Other than murabba there are some more recipes that are made with both ripe and raw mangoes please do check them out – kache aam ka chunda, Mango burfi, Mango icecream, Mango pickle, Mango shrikhand, Mango phirni and many more.

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Video recipe of Kache aam ka murabba without sugar

Recipe card of Kache aam ka murabba without sugar

Raw Mango Jam | Recipe of Kache Aam Ka Murabba Without Sugar

kache aam ka jam jaisa murabba kaise banaye

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Indian

Servings 250 gm

Calories 60 kcal

Ingredients

  

• 2 cups Raw mango / Kache Aam / Keri
• 150 gm fresh Dates / Khajoor
• 1/2 tsp Clarified butter / Desi Ghee
• 1/4 tsp Salt / Namak
• 1/4 tsp Cinnamon / Dalchini
• 2 black Cardamom / Badi elaechi
• 1/4 tsp Fennel seeds / Saunf
• 1/4 tsp Pepper / Kali mirch
• 1/4 tsp Cumin / Zeera
• 1 tbsp Cashews / Kaju
• 1 tbsp Almonds / Badam
• 1 tbsp Melon seeds / Magaj
• 1 tbsp Raisin / Kishmish
• Few Saffron threads / Kesar

Instructions

 

• Peel and cut raw Mango into small cubes.
• Using 1/2 cup warm Water grind Dates into a paste.
• In a Pan add Clarified butter.
• After the butter gets warm add Fennel seeds and Cumin to it.
• Give a stir and within a few seconds drop cut Mango pieces.
• Stir and cook for 2-3 minutes adding Salt and Cinnamon.
• Now add 1/2 cup Water and coarsely crushed black Cardamom seeds and Pepper.
• Mix and cook covered on low-medium for 2-3 minutes.
• Drop the made Dates paste, chopped Cashews, Walnuts chopped Almonds,Melon seeds,Raisins and Saffron.
• Mix and cook for another 2-3 minutes and Raw mango murabba is ready.
• You can store it in a sterilized bottle in the fridge for 10-15 days.

Step by step recipe of Kache aam ka murabba without sugar:-

1. Wash peel and then dice raw Mango into small cubes discarding the stone.

2. Add about 150 gm or one cup of seedless wet Dates in a mixer grinder along with half a cup of hot water and then grind it into a fine paste.

3. Next in a pan we will take half a teaspoon of clarified butter.

4. When the butter gets a little hot drop over it one-fourth teaspoon of fennel seeds and one-fourth teaspoon of cumin seeds. Give it a stir over low heat.

5. Within a few seconds drop over it two cups of diced raw Mango pieces.

6. Also add in one-fourth teaspoon of salt and one-fourth teaspoon of cinnamon powder.

7. Stir and continue cooking over medium to high heat for about 2 to 3 minutes. After this, add half a cup of water.

8. Add seeds of two black cardamoms that have been coarsely crushed and one-fourth teaspoon of Pepp

9. Mix, cover, and cook on low-medium heat for 2-3 minutes or till little tender.

10. Add the made Dates paste and dry fruits.One tablespoon each of chopped Cashews, Walnuts, Melon seeds, and Almonds. You can also add Raisins and a few threads of Saffron.

11. Give a gentle mix and within another 2-3 minutes more put off your stove. A healthy Raw mango murabba is

ready.

Notes :-

• Always take out murabba with a dry clean spoon to improve it’s shelf life.
• You can store it in sterilised bottle in the fridge for about 15 days.

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