It has this unique taste, it’s delicious and yummy! If you have sweet tooth, definitely you will die for it. I am falling short of words to describe this aromatic and heavenly Instant Keri No Murabba . It’s Mango after all !!!
Perhaps nearly every culture in the world has a tradition of preserves and pickles of varying produces from season to season. And in India every household stocks up their pickles throughout every season, like root vegetable pickles are made during winter, spring and early summers are suitable for chillies and scorching summers are best for lime, lemon and obviously Mango !!!
And right now, pickling season in India is in full swing, for many, pickling season is not just making pickles but it is given such importance as celebrating any festival and in many households, it is an annual ritual that is still treated with ceremony it rightly deserves.
Pickling techniques and finished products might vary from region to region, but they have their one Mantra which is common that is loud and clear that ‘No Indian meal complete without a smidgen of pickle’.
I would only eat pickle with vaghareli khichdi , puri or thepla . I find pickles too strong with other spicy food.
I might just fit Keri No Murabbo or Keri No Chundo in my meals as these are not as strong as other pickles and it suits my palate.
Keri No Murabbo/Murabba
Ingredients
- 500 gram raw and firm rajapuri mango grated
- 1 kilo sugar
- Big pinch of saffron threads
- 5-6 cloves
- small piece cinnamon
- ½ tsp. cardamom powder
Instructions
- Try to squeeze as much as water from the grated mango.
- In squeezed water soak saffron threads.
- In stainless steel, pan combine grated mango and sugar.
- Mix very well.
- Put the pan on low heat and cook the mixture.
- Continuously keep stirring.
- First, the mango mixture will get watery as sugar dissolves.
- After a few minutes, you will see again mixture getting thicker as sugar syrup is thickening.
- You need consistency of 2 thread chasni ( syrup )once you achieve that, add saffron soaked water and turn off the heat.
- Add other spices and remove from the stove.
- Let it cool completely.
- Once cool down, store in a sterile jar.
- Keep it in a cool but dry place.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Keri No Murabbo/Murabba
Ingredients
- 500 gram raw and firm rajapuri mango grated
- 1 kilo sugar
- Big pinch of saffron threads
- 5-6 cloves
- small piece cinnamon
- ½ tsp. cardamom powder
Instructions
- Try to squeeze as much as water from the grated mango.
- In squeezed water soak saffron threads.
- In stainless steel, pan combine grated mango and sugar.
- Mix very well.
- Put the pan on low heat and cook the mixture.
- Continuously keep stirring.
- First, the mango mixture will get watery as sugar dissolves.
- After a few minutes, you will see again mixture getting thicker as sugar syrup is thickening.
- You need consistency of 2 thread chasni ( syrup )once you achieve that, add saffron soaked water and turn off the heat.
- Add other spices and remove from the stove.
- Let it cool completely.
- Once cool down, store in a sterile jar.
- Keep it in a cool but dry place.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kesar Mango Boondi , traditional sweet Boondi prepared using fresh kesar mango pulp, an incredible taste with an exotic sweet flavour, surely tastes marvellous and your taste buds will do a happy dance!
Meethi Boondi ( Deep fried gram flour pearls soaked in sugar syrup )or Boondi Ladoo are our all time favourite Indian mithai, usually, I prepare in my house when we perform a religious ceremony at home or simply when I crave for it ( not too often though ).
As you all know, I always have an urge of making little bit of variation here and there ( Palak and Beet Masala Boondi ) in my cooking, so this time traditional boondi had its turn.
Kesar Mango Boondi, came out perfect and delicious. If you are looking for an inspiration to serve traditional desserts with innovation, this sweet dish is perfect. While mango season is in full swing, don’t miss the chance to celebrate mangoes!
KESAR MANGO BOONDI
ingredients:
- 150g Sugar
- 5 tbsp. Mango pulp
- 5-6 Saffron threads
- Big Pinch cardamom Powder
- 100 g Besan
- 100-150ml whole milk
- pistachio, almonds Finely chopped dry fruits
- Oil for deep fry
- 2 perforated spoon ( Jaro )
- 1 tbsp. Ghee
instructions:
How to cook KESAR MANGO BOONDI
- Sieve besan and add enough milk to make the batter like Idly mix consistency.
- Keep it aside.
- In a pan, dissolve sugar with little water. ( just cover the sugar with little water )
- Switch off the heat when it comes to a one string consistency.
- Add cardamom powder, Remove from the heat.
- Add saffron, ghee and mango pulp.
- Heat oil in a heavy bottom kadai, oil should be very hot.
- Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.
- Allow the batter to fall into the kadai on it’s own and you can see small pearls in the hot oil.
- Fry them till they reach golden colour, drain and remove them with another jaro.
- When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don’t fall like perfect round pearls.
- When all boondi are done.
- Let the boondi soak in the syrup for about half an hour, making sure boondi are fully coated with the mango sugar syrup.
- When you press boondi, you should feel the stickiness.
- Garnish with the nuts and mix well.
- Serve and Enjoy!
