sound cookery

GULKAND Ingredients 1 kg fresh bright red colour rose petals 1 1/4 KG sugar 2 tsp green cardamom seeds 3 tsp ani seeds 3-4 drops rose essence METHOD Wash and clean and dry the rose petals. Crush rose petals a little and mix all the ingredient,( sugar,cardamom aniseeds ,rose essence, aniseeds )together.mix well.(use wooden spoon.) Store it in an airtight glass jar and keep in the sun for 6-7 days. On every alternate days ,stir it with a clean wooden spoon When it done keep it in indoors.

DATES(KHAJUR)MURABBA Ingredients 500 gm dates 4 tsp green cardamom seeds(crushed) 3-4 tsp aniseeds 3 tsp desiccated coconut 2- 4 tsp honey METHOD Wash and dry dates. Heat honey in a pan add the dates,cardamom seeds,and coconut. Mix well and cook for 4-5 minutes. Remove from fire when cool add the aniseeds. Cool and fill jars and store.

GINGER MURABBA Ingredients 250 gram Ginger 1kg sugar a little castor sugar 1/2 liter water METHOD Make a thick sugar syrup . Select ginger without blemishes.scrape and cut in round slices and put it in sugar syrup .mix well In a flat dish ,sprinkle some Castor sugar and put ginger slices dipped in sugar syrup.mix well . Cool and fill in sterlized jars and store.

APPLE MURABBA Ingredients 1 kg Apple 1 1/2 kg sugar 2 drop of rose water 2 drop of yellow food colour 1 litre water METHOD peel and cut each apple into 4 pieces.remove seeds. boil water and sugar add apple pieces to it. cook them till they are tender and till sugar syrup is of 1-string consistency. cool and add food colour and rose water. fill in to sterilized jars,close the lid and store.

CARROT MURRABA Ingredients 1 kg carrots 1 1/4 kg sugar 3/ 4 litre water(750 ml) 3-4 g citric acid METHOD Select red carrots ,wash and peel them Cut in to big pieces Prick the carrots with a fork Blanch by boiling in water for 2-3 minutes and then dipping in cold water Add water and citric to sugar and boil to dissolve the sugar . Strain though a muslin cloth Add carrot pieces and cook on slow fire till the syrup is of one thread consistency . remove from fire and leave overnight. Heat it again on second day and cook till the syrup is again of one -thread consistency.remove from fire. Heat again on the third day till the syrup is thicker than one thread consistency.remove from fire. Cool and fill in sterilized jars and store.

ORANGE MURABBA Ingredients: 6-7 orange 1 kg sugar 2 drop of orange essence 1 drop of orange colour 3/4 litre water METHOD Cut the orange in to twos.scoop out the orange and remove the seeds and take the peels Clean and soak them in salt water for 4-5 days. Make a sugar syrup of 1- string consistency and add orange peel to it. Cook for 5-6 minutes .cool and add the orange essence and colour to it. Keep in a sterilized jars ,close the lid and store.

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 a...

Ingredients 1kg Raw mangoes 1 1/2 kg sugar 1 liter water 1 tsp cardamom powder 2 drop of yellow or orange colour 3-4 mango essence Method Peel cut slice of mangoes and removed seeds Boil mango slice in a plain water when tender,remove from fire,and drain the water,throw away all the water In another pan put the sugar in a water and boil till the sugar syrup is of 1- string consistency. Add boiled mango pieces to it and cool and kept on over night After 3 days,remove mango piece from sugar syrup(use wooden spoon) Boil sugar syrup for 5-10 minutes ,then add mango piece again to it. Now add the food colour yellow or orange . Fill in to sterilized jars,close the lid and store.