Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kairi murabba. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Kairi Murabba (Keri no Murabbo as it is called in Gujarat) is a Raw Mango Jam that is sweet and sour with the flavour of cardamom and saffron. It is absolutely delicious as an accompaniment for rotis or parathas or even bread. Keri no Chundo is a sweet, sour, AND spicy version made in Guajarat!
Kairi Murabba is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Kairi Murabba is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have kairi murabba using 3 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Kairi Murabba:
- Take 2 bowls Raw grated mangoes
- Get 2 bowls Sugar or as per taste
- Make ready 6-7 Cardamoms
Quick and Easy Aam Ka M. Method to Make Keri to Chundo (Kairi Chunda) Peel the green cardamom. Even you can use it in desserts. Keri Ka Murabba or Raw Mango Preserve is turns the sour green mangoes into a sweet pleasant dessert.
Instructions to make Kairi Murabba:
- First of all wash the raw mangoes then peel the skin of mangoes and grate them neatly. 2 Put pan on the gas on low flame and add 1 tsp of ghee.3 Now add the grated mango in the pan, stir it well.4 After 2-3 minutes add sugar.5 Stir it continuously.6 After 15-20 minutes it becomes thick.7 Then add elaichi powder in it and stir it well again.8 Turn off the gas.Let the dish be cool and store it in air tight glass container.9 It can be good till 15 days.Enjoy sour and sweet Murabba with Chapati.
The recipe includes raw mangoes, water, sugar, green cardamom seeds and saffron. Green mangoes are washed, peeled and grated and soaked in the water and then water is squeezed. We can make various types of pickles, chutney and Murabba with unripe mangoes, these can be stored and eaten for an entire year. Right now its mango season, kids like sweet pickles and Murabbas a lot, so let us prepare Am Ka Murabba. It is best to use non fibrous, hard mangoes to make this Murabba.
So that is going to wrap it up with this special food kairi murabba recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
