Murabba from arabic مربى refers to sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East. It is generally prepared with fruits, sugar, and spices.
Popular fruits that are candied are apple, apricot, gooseberry (amla), mango, plum, quince, winter melon which can be preserved for long periods both as a wet murabba and a dry version, and is said to have medicinal properties. It is widely used in Indian traditional and folk medicine.
- 1 Kilogram(kg) raw mangoes,preferably small and soft in the core
- 1 Pint water
- 1 Cup sugar for every cup of cut mango
- 2-3 sticks of cinnamon
- 3-4 cardamom pods
- 5-6 cloves
- a few strands of saffron
- yellow colouring
- Peel, core and cut mangoes into large slices
- Boil water and put in the mango slices
- Cook until tender and then drain Syrup:
- Boil the water and sugar
- Add cinnamon, cardamom, cloves and saffron and the yellow colouring
- Let this boil for some time
- When the syrup is sticky, add the cooked mango slices and boil until thick.
- Bottle in an air-tight jar when coldN.B. Murbo lasts for several months