Ingredients with Measurements:
- 1 kg dried apricots
- 1.5 kg sugar
- 1 liter water
- 1 tsp cardamom powder
- 1 tsp saffron strands
- 1 tbsp lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. Wash the dried apricots and soak them in water overnight.
2. In a large pot, add the soaked apricots, sugar, and water. Cook on medium heat until the sugar dissolves.
3. Add cardamom powder and saffron strands to the pot and stir well.
4. Cook the mixture on low heat for 2-3 hours until the apricots become soft and the syrup thickens.
5. Add lemon juice to the pot and stir well.
6. Turn off the heat and let the mixture cool down.
7. Once the mixture has cooled down, transfer it to sterilized jars with lids.
8. Store the jars in a cool and dry place.
Time:
Preparation time: 10 minutes
Cooking time: 3 hours
Temperature:
Cook on medium heat until the sugar dissolves and then on low heat for 2-3 hours.
Serving size:
This recipe makes approximately 1.5 kg of Khubani ka Murabba.
Nutritional information:
Calories: 120 per serving
Fat: 0 g
Carbohydrates: 31 g
Protein: 1 g
Fiber: 2 g
Sodium: 1 mg
Substitutions for ingredients:
- You can use jaggery instead of sugar for a healthier option.
- You can add nuts like almonds or pistachios for added crunch.
Variations:
- You can add rose water instead of saffron strands for a different flavor.
- You can add cinnamon powder instead of cardamom powder.
Tips and tricks:
- Soak the apricots overnight to make them soft and easy to cook.
- Use a wooden spoon to stir the mixture to prevent it from sticking to the pot.
- Sterilize the jars and lids before storing the murabba to prevent spoilage.
Storage instructions:
Store the Khubani ka Murabba in sterilized jars with lids in a cool and dry place.
Reheating instructions:
The Khubani ka Murabba can be eaten cold or reheated in a microwave or on a stove.
Presentation ideas:
Serve the Khubani ka Murabba in a small bowl or on a plate.
Garnishes:
Garnish with chopped nuts or saffron strands.
Pairings:
Khubani ka Murabba can be paired with bread or eaten as a dessert.
Suggested side dishes:
Serve Khubani ka Murabba with yogurt or ice cream.
Troubleshooting advice:
- If the syrup is too thin, cook the mixture for a longer time until it thickens.
- If the apricots are not soft, cook the mixture for a longer time until they become soft.
Food safety advice:
- Sterilize the jars and lids before storing the murabba to prevent spoilage.
- Store the murabba in a cool and dry place.
Food history:
Khubani ka Murabba is a traditional Indian sweet made with dried apricots and sugar.
Flavor profiles:
Khubani ka Murabba has a sweet and tangy flavor with a hint of cardamom and saffron.
Serving suggestions:
Serve Khubani ka Murabba as a dessert or with bread.
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Region: Indian