July - August are months when the mango season is at its fag end but, we see a lot of Totapuri mangoes in the market. These mangoes have a distinctive diamond shape and differ in taste from the favorite Alphonso mangoes.
Totapuri mangoes are excellent for making Mango Murabba, a great accompaniment wit any meal. Here is how you can make it -
Mango Murabba
· 2 medium ripe Totapuri mangoes about 3/4 kg in weight
· 2 cups sugar
· 15 cardamoms
· 2 glasses water
· 1 pinch Boondi/ food colour
Procedure:
Peel the mangoes and cut into vertical strips. Peel the cardamoms and lightly crush the seeds.
In a thick bottomed pan put sugar and water and bring to the boil. Lower flame and let the sugar syrup boil for 3 to 4 minutes. Now add the mangoes and cardamom and allow to cook on low flame for about 15 to 20 minutes stirring occasionally, till the sugar syrup becomes thick. Add a pinch of colour and let the mangoes cook for a minute or two. Turn off flame. Allow the murabba to cool by placing the pan in a thali/ utensil with water and covered with a clean cloth. When cool, empty in a glass jar. Serve with hot puris or rotis. Refrigerate the bottle.
No comments:
Post a Comment