Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, papaya murabba. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
A lot of times making Papaya murabba can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Papaya murabba is too tempting. Cooking Papaya murabbaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it..
Papaya murabba is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Papaya murabba is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook papaya murabba using 3 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Papaya murabba:
- Get 1 1/2 cup raw papaya thin slices
- Take 1 cup sugar
- Make ready 2 pinch fennel seeds (optional)
Keep stirring to avoid sticking to the bottom. Pour this into glass and serve. Storage Instruction: Store in a cool and dry place. One of the lesser known facts about raw papaya is that it can be used to make jams, jellies and preserves.
Instructions to make Papaya murabba:
- Peel the papaya and wash it nicely. Cut the papaya in thin strips.
- Heat sufficient water in a pan on low medium flame. Blanch the thin strips of papaya for 5 minutes.
- Drain it in a colander. Again heat approximately 1/2 litre of water in a pan. Add cup of sugar and stir occasionally till the sugar dissolved completely.
- Now add drained papaya. Mix well. Cook it about an hour in low flame.
- After one hour consistency of sugar will be like honey. It will be sticky and thick.
- Now add fennel seeds for flavour. Mix well. Switch off the gas. Let it cool down completely.
- Transfer the murabba to the clean glass jar. You can preserve the murabba in refrigerator for a month.
- Serve the murabba with bread or chapati.
Papaya has a relatively high amount of pectin, which is a natural agglutination agent. When added to fruit juices, pectin thickens and helps them set. In India, this property of pectin is used to make chutney, halwa and murabba (preserve). Papaya creates striking art for an inspired life. We'd love to share it with you.
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