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SEEMA Cooks: Aam Ka Murabba

6 months ago / by Ahad Sanwari
murabba

Made from unripe and non-fibrous mangoes, aam ka murabba is a seasonal favorite that allows you to enjoy the mango through the year as it can be preserved for the entire year. It is a great sweet treat for children after food as well.

Its health benefits and is also said to build immunity as mangoes have many kinds of carotenoids, vitamins like A and C which boost the immune system. Mango also also has the benefit of controlling cholesterol levels and the pectin, vitamin C, and fiber in mango murabba helps keep your cholesterol under control.

Mangoes are also known to help in digestion. Specifically, mango murabba has protein-digesting enzymes and fiber that can help in digestion. This is great for women going through menopause as that is when iron levels are very low in the body. Muraabba is known to increase both iron and calcium content in the body.

Mango also has antioxidants, such as gallic acid, quercetin, isoquercitrin, fisetin, methyl gallate and astragalin. These are known to help beat cancer of the breast, prostate, leukemia, and colon. An aphrodisiac, this recipe is said to improve sexual drive in men and also has the moniker “love fruit.”

As mangoes have a reasonable quantity of vitamin A, that is known to aid good eye health, it is also known to cure night blindness, dry eye problems and promotes healthy eyesight. Another advantage of mangoes is that it increases the memory and concentration. This is because mangoes have glutamine, which helps increase memory and concentration, making the brain cells function better.

murabba
Chef Balaji Natarajan, Executive Chef, Park Hyatt Chennai

Balaji Natarajan, executive chef, Park Hyatt Chennai shares his recipe for aam ka murabba:

INGREDIENTS

  • 1.1 lb mango
  • 1.1 lb sugar
  • 3 to 4 strands of saffron
  • 3 crushed cardamoms
  • 1/3 oz watermelon seeds
  • 2 ½ tsp cloves
  • 5 bay leaves
  • 1 tsp lemon wedges

METHOD

  1. Wash, peel and cut mangoes in big chunks. Boil the cut mangoes until they are medium soft.
  2. In a thick bottom pan add sugar, parboiled mangoes and cook on very low heat.
  3. The water oozing out of the mango will incorporate with sugar and form a thick syrup consistency.
  4. Add saffron, cloves, bay leaves, lemon wedges and allow to cook gently on low heat.
  5. Once the mangoes are tender remove from heat, add watermelon seeds and allow to cool.
  6. The mango murabba is ready to accompany any meat or vegetarian preparation.

While you’re here, why not check out one of our pieces from last year’s Mango feast, like Monday Mango May-Nia: Mango Chutney?