Aam ka Murabba also known as Mango Murabba is a sweet tangy preserve made from raw mangoes/kacche aam. It is one of the various delicacies prepared from mangoes during the mango season in India. If you are looking for some other delicious mango recipes check out

Aam Panna

Instant Mango Pickle

Mango Lassi and


Aam ka Murabba

Ingredients:  (1 cup = 200 ml)

1 cup grated raw mangoes/ kaddukas kairi

1.5 cups sugar/ cheeni

7-8 strands of saffron/ kesar

powder of 3-4 cardamom/ hari elaichi


How to make Aam ka Murabba?

  1. Wash the raw mangoes, remove the upper part of the sap and peel them.
  2. Grate the raw mangoes or cut them into small pieces. Tip: In case the juice starts dripping from the raw mangoes while grating them, gently press the grated mangoes to remove it. Do not remove all the juice.
  3. Steam the grated/ chopped raw mangoes for 4-5 minutes. This may take longer for larger quantity. Take off from the gas flame once the raw mangoes change colour and are partially cooked. Note: Steaming the raw mangoes before cooking them in sugar syrup makes them soft on cooking. If you directly cook the raw mangoes in sugar syrup, they tend to harden while getting cooked.
  4. In a thick bottom pan add the cooked raw mangoes and sugar. Keep the gas flame on medium. Let the sugar melt completely.
  5. Once the mixture starts boiling, you will notice froth at the top. Take off the froth with the help of a spoon as it contains impurities which might be present in the sugar.
  6. Add saffron strands and mix. Cook till the syrup gets one string consistency.
  7. To check the consistency of the sugar syrup, put a drop of the syrup in a plate, let it cool down and check by taking it in between thumb and the index finger. If you see a single string, the mixture is ready. Switch off the gas flame. If not, cook the syrup some more and keep checking. Note: Do not cook the syrup any more once the single string consistency is achieved because the syrup tends to thicken as it cools down.
  8. Add cardamom powder and mix. Tip: Adding cardamom powder at the end helps in retaining the aroma and flavour of cardamom.
  9. Once the aam ka murabba cools down, store it in a dry airtight container. Also use a dry spoon to take it out whenever you feel like eating it. If stored properly, aam ka murabba remains good for almost a year or even longer.

You can serve Aam ka Murabba with chapati, tawa paratha, phulka or puri. It tastes delicious!



Click here to SUBSCRIBE to Happily Veg 

Thank you for your time 🙂