Skip to main content

MURABBAS


Murabbas

Murabbas and candies is a way of preserving fruits and vegetables with high concentration of sugar.The principle underlying the preparation of these is to introduce the sugar syrup into the fruit gradually so as to get a concentration 0f 70 % in the final product,which in itself is enough to act as a preservative.The process of preparation of these generally requires three days,the fruit pieces cooked in the sugar syrup on 1 st day kept overnights ,so that by the process of osmosis the moisture content slowly comes out of the fruit and the sugar penetrates in it .with the result the syrup becomes much thinner ,and hence is cooked in the same way for two more days for complete penetration of sugar syrup.For candies after the cooking is complete ,the fruit is gives a crystalline appearance by coating with sugar crystals.

Fruits and vegetable like apples,amla,carrots,raw mango,bamboo,khaju,orange,cherry,ginger,papaya,gulkand and ash gourd are made into murabbas .Ginger,cherries and peel of orange,lemon etc are used to make candies.

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more