‘Murabba’ is an Arabic term for a sugary fruit preserve made with fruits, sugar, and spices. Gooseberry Murabba can be prepared using whole gooseberries, chopped gooseberries, or ground gooseberry paste. In my recipe, I used gooseberry paste and jaggery instead of white sugar. It can be enjoyed in small amounts directly or served as a condiment with chapati or toasted bread.
Nellikai Murabba is a tangy and sweet gooseberry preserve that combines the unique flavor of gooseberries with aromatic spices. To prepare it, start by washing and steaming the gooseberries until tender, then cool and deseed them before grinding into a paste. In a thick pan, heat ghee and briefly sauté the paste, then incorporate powdered jaggery and cook on low heat, stirring continuously. Season the mixture with red chilli powder and salt, allowing it to thicken while stirring occasionally. Finally, enhance the flavor with dry ginger and cardamom powders, cooking until the desired consistency is reached. This delicious and healthy murabba can be enjoyed as a condiment or a snack.
Nellikai Murabba Recipe
Nellikai Murabba
1 bowl
servings5
minutes25
minutesThis Murabba can be taken 1/2 to 1 teaspoon directly or served like pickle with chapati/toasted bread.
Ingredients
Big size gooseberry – 10
Jaggery powdered – 1 to 1 and 1/2 cups
Ghee – 1 to 2 teaspoons
Red Chilli Powder – 1/4 teaspoon
Dry Ginger Powder (Sukku Podi) – 1/2 teaspoon
Cardamom Powder – 1/4 teaspoon
Salt – 2 pinches
Directions
- Wash and dry the gooseberries, then steam them for 10-15 minutes on a steamer or idli plate. Let them cool, remove the seeds either by pressing or cutting them out, and then grind the gooseberry pieces into a paste.
- Heat a teaspoon of ghee in a thick pan, add the gooseberry paste, and sauté briefly on low heat. Stir in powdered jaggery, blending well, and cook on low flame, stirring continuously.
- Season with red chilli powder and salt, mix thoroughly, and continue cooking until the mixture thickens, stirring occasionally.
- Finish by adding dry ginger powder and cardamom powder, mixing well. Cook until the mixture is thick, then remove from heat.