1 kg Raw Mangoes (Preferably Rajapuri or Totapuri (Magnifera indica) variety of mangoes. Mangoes have to be raw and firm)
1 kg Sugar or 1.25 kg if you want it more sweet and less tangy (The proportion should be 1:1 or 1: 1.25 of mangoes : sugar (in kg))
6-7 Green Cardamoms
1½ tsp Red Chilli Powder
A glass of Water
1 tsp or little more Lemon Juice
Wash, pat dry and peel the outer skin of the mangoes. Grate them with a manual grater.
In a thick bottomed pan or vessel, mix sugar and water (water should cover the sugar, so adjust the amount of water you need).
Heat it, while mixing at frequent intervals till sugar dissolves completely. Skim off any grey or white foam, which are impurities from the sugar.
Now add lemon juice. It will help to avoid crystallization of sugar. Add the grated mangoes, few cardamoms and mix properly. Beware of the spluttering.
Let it boil for few minutes and then put it on medium flame .
Keep on stirring carefully at regualr intervals. It will take almost 50 to 75 minutes to be cooked properly.
Add red chilly powder anywhere in the mid of procedure.
When the mixture reaches a consistency similar to that of easily spreadable jam, its supposed to be done.
Let it cool completely, and store it in clean, airtight glass containers (jars).
The shelf life of this murba is 4-5 months without refrigeration and about a year if refrigerated, provided that no wet spoon is used to take out portions from the jar, and the lid is secured properly.
Some prefer this murba to be very smooth as jam, in that case cook it on low flame, for some more time.
For this Mango Muraba, preferably use Rajapuri or Totapuri (Magnifera indica) variety of mangoes. Please note that the mangoes have to be raw and firm.
The proportion of sugar and mango needed for this Mango Muraba is 1:1 or 1: 1.25 of mangoes : sugar (in kg)
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