Cuisine: India
Ingredients:
Star fruits - 1/2 kg
Jaggery (Joni Bella) - 2 cups
Water - 1/4 cup
Vanilla powder (optional) - a pinch
Method:
Rinse the star fruits and wipe the moisture with a towel. Slice them horizontally into star shaped pieces. In a heavy bottomed pan, Add jaggery and water. 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 sliced star fruits and vanilla powder. Cook until the star fruit slices 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. Star Fruit Murabba can be stored for 15-20 days without refrigeration.
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