1 kg semi-ripe mangoes (any variety, but for best results and taste, either alphonso, or, even better still, the `bottle’ mango, `batli keri’. Best to use are small green, totally unripe mangoes. But then add more jaggery, according to taste.)
White or red pumpkin can be substituted.
Peaches can be substituted.
200 gms jaggery (more, if mangoes very raw and sour. Can use sugar to substitute for jaggery, but the flavor will not be the same. If using sugar, I would suggest palm or cane sugar or raw sugar.)
1-inch piece of cinnamon
2 cups water (approximately)
Salt to taste (coarse salt or rock salt)
5 Cloves (optional)
2 Bay leaves (optional)
5 Black peppercorns(optional)
5 Cardamoms (optional)
Peel the mangoes, remove the seed and slice lengthwise. (Depending upon size of the mango, you can halve the lengthwise slices, as per requirement. Mango should be in chunky pieces, do not slice too thin.)
Pour water in a heavy-bottomed pan. Add jaggery, cloves (optional), cinnamon, bay leaves (optional), peppercorns(optional), and cardamoms (optional) and cook over a medium flame, stirring occasionally. Once the jaggery has melted, add salt, mangoes, and cook over a low flame, stirring occasionally, being careful not to break the mango slices. Cook till a syrupy consistency is achieved, then remove from heat and cool completely.
The mango murabba (murambo) can be stored in glass jars and refrigerated for one month.
This is a yummy and fairly healthy snack for children, spread out on toast and butter instead of jam.
Substitute Peaches or Apricots, pumpkin for variety !
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Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com.
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Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food.
Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India.
Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!
* This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here.
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