So yesterday, Vidish was asking me if we have murrabo in Mississauga. Who doesn't remember Keri no murrabo from ones younger days! I remember how I used to lap it up with rotli (Chapati) everyday when I was in school. Incidentally we had some green mangoes that I had purchased from the grocery earlier in the week. Looking through the Internet for a recipe didn't produce the usual results for murrabo. Having not found much on the Internet, I consulted real people. So here is the recipe that we used today to make the murrabo. This might not be your traditional sun cooked one but it does produce the product in less than an hour.
Ingredients that you will need:
- A couple of green mangoes - any green mango will do, you don't have to go looking for the Rajapuri keri.
- Sugar - the main ingredient - has to be about 1.5 - 1.75 times the weight of the mango.
- Cardamom powder about quarter tea spoon
- A few saffron strands
Method:
- You could either shred the mangoes or cut them into very small pieces.
- Mix ground sugar with mangoes and keep aside for 10 minutes for some water to appear. You could try using the regular sugar, but then you will need to put it aside for a longer time.
- Use a non stick pan to heat the sugar and mango mixture on low heat.
- Once the sugar starts to dissolve (the goal is to cook the mangoes in the sugar), it took me less than half hour to produce the right chasni.
- Here is how to check the chasni - take a drop of hot sugar syrup and play with it between your fingers. When you spread your fingers, if you can see about 2 strands, it is good for us.
- Bring the pan off the burner and add the saffron and cardamom powder.
- Let it cool down before using it. Your murrabo is ready to eat. Enjoy!
