Step into any home in North India, and you’re likely to find at least one fruit preserved in the form of a Murabba. But while the Amla or Mango Murabba are always in vogue, have you ever tried Apple Murabba?
If you haven’t then you’re in a for a treat. Apple Murabba is a unique twist on the traditional Murabba, and provides a taste of the fruit throughout the year if stored right. An apple a day keeps the doctor away, but so can eating Apple Murabba every day. Not only is this dish packed with vitamins and antioxidants, but also increases collagen production. The benefits of including Apple Murabba are therefore many, including a boost in immunity to improved skin health.
Murabba With A Rich Heritage
What’s more, making Apple Murabba is the easiest thing in the world. In case you didn’t know, Murabba is Persian in origin, and it is believed that the first Mughal ruler, Babur, brought it to India. The word Murabba itself is of Arabic origin, coming from the process called murabbayat or preparation of conserves. A tenth century Arabic cookbook even mentions recipes for ginger, dates, cucumber and other Murabbas. Despite such a rich heritage, the recipe for Murabba has remained simple through the ages. Here’s an Apple Murabba recipe for you to try.
Ingredients:
10 apples, peeled and cored
5 cups sugar
15 cups water
2 cardamom pods
1 cinnamon stick
1 tbsp lemon juice
Method:
1. Place the water in a large ceramic or earthen pot and bring it to a boil.
2. Add the cardamom pods, cinnamon stick and apples.
3. Let the apples boil in the water until they are softened slightly.
4. Now add the sugar and continue cooking the apples until they are completely cooked, but still holding shape.
5. Use a slotted spoon to take the apples out. Place them in a jar.
6. Continue cooking the spiced sugar water until it turns into a syrup.
7. Cool the syrup, then add lemon juice to it.
8. Pour the syrup into the jar with the apples and seal.
9. Serve the Apple Murabba with a generous sprinkling of copped pistachios and rose petals.
Preserving The Preserve With The Right Techniques
While making a Murabba is simplicity itsel, as the Apple Murabba recipe above proves, storing it right is equally important. After all, what’s the use of making a fruit preserve if it can’t be preserved for a long time? Here are all the pro tips you need to store the Apple Murabba properly to increase its shelf life.
1. Do not overcook the apples. Let the fruit hold its shape otherwise the Apple Murabba will turn into an apple jam!
2. Never cook the murabba in an iron, steel or aluminium vessel. The metal can interact with the syrup and fruit, and lead to a metallic taste as well as contamination.
3. Always use a clean, dry, airtight glass or ceramic container to store the Apple Murabba.
4. The lid of the jar should not be made of metal as this can cause the Murabba to become contaminated.
5. The apples should be completely submerged in the syrup when you’re storing it in the jar.
6. The Murabba syrup should always be of honey-like consistency. Any thinner, and the Murabba will spoil.
7. Always use a dry wooden spoon to take the Apple Murabba out.