Raw Mango Jam | Maavinakayi Gulamb | Aam Ka Murabba

A delicious homemade maavinakayi gulamb- raw mango jam, perfect for the mango season
04/09/2019 8:19:16 PM vindhyadesai

The temperatures are soaring and there are mangoes to make your life beautiful. Be it raw mangoes and sweet ripe mangoes, the dishes one can make are innumerable. So this time, FOI is back with raw mango jam or maavinakayi gulamb or aam ka murabba. This is a specialty of North Karnataka and Maharashtra region.
Raw mangoes are grated and simmered in sugar until a jammy consistency is achieved. Generally murabba is not overloaded with flavours, it is kept nice and simple. Simple fragrant spices like cinnamon (dalchini), clove (laung), cardamom (elaichi) are used. Here I have used elaichi. ... “Raw Mango Jam | Maavinakayi Gulamb | Aam Ka Murabba”

Gooseberry Jam | How to make gooseberry jam?

Sweet gooseberry jam with tangy notes
9/14/2016 10:40:28 PM vindhyadesai

Gooseberries are very rich in Vitamin C and dietary¬† fibre. They are tart and tangy and also pulpy making a good berry for making jam/marmalade. Moreover they are available throughout the year in most places especially in tropical places. There are so many variety available, big lemon sized ones, small ones, soft ones and even red ones etc. I have used green soft gooseberries almost seedless, which are not very sour to make jam as given in recipe below. Try other jam/marmalade recipes. Another version made in India is the Amla Murabba or Nellikayi Gulambu (as called in Kannada) will also be posted on FOI. ... “Gooseberry Jam | How to make gooseberry jam?”

Orange Marmalade

Orange marmalade made at home, enjoy it smeared on toast
22:40:13 05/26/2016 vindhyadesai

Orange marmalade is a fruit preserve made with oranges(obviously) and lemon, boiled with sugar till it is set. The speciality of a marmalade is peels or shreds of skin are added to get all the flavour of the fruit. Use organic fruits where possible especially when consuming the skins or peels. Preserving sugar or regular granulated sugar can be used. Lemon juice cuts through the sweetness of the oranges and gives a nice zing between orange flavours. Taste the oranges before making the marmalade, if the juice is bitter try avoiding those oranges. I learnt to make this from a recipe published by a supermarket. They make it in bulk, I have adapted the recipe to yield about 400-450 gm of marmalade. Orange marmalade on buttered toast is the best way to eat this. I also make other jams like, strawberries, cranberries, mixed fruits, mango morabba(gulambu), grapes, will post them all soon. ... “Orange Marmalade”