Cuisine: India
Ingredients:
Karonda / Carissa carandas - 250g
Jaggery (Joni Bella) - 1 cup
Water - 4 tablespoons
Method:
Rinse the karonda fruits thoroughly and wipe them clean with a towel. Chop them into half and remove the seed. Heat a heavy bottomed pan. Add jaggery and water into it. Cook until double string consistency (take little syrup on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and two strings will appear in the middle of both fingers). Then add chopped and de-seeded karonda fruits. Cook until the karonda pieces absorb the jaggery syrup and the consistency thickens a little. Turn off the heat and let the Murabba cool down completely. Store in an air tight glass jar. Serve along with bread, chapati, roti or as a mealtime dessert. Karonda Murabba can be stored for 15-20 days without refrigeration.
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