Murbo
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.
Ingredients
- 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
Instructions
- 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