BISMILLAH HIR RAHMAN NIR RAHEEM
Ingredients:
Apples - 1 kg
Cane sugar - 1/2 kg (3 teacups)
Water - 300 ml (2 teacups)
Cardamom - 8 Crushed, Or an inch long cinnamon
Saffron - 10 strands (heated and crushed)
A pinch of turmeric
Method:
- Mix water and sugar in a heavy bottom pan, and heat on medium fire.
- Keep stirring until the sugar melts.
- Add cardamom/cinnamon and saffron.
- If you wish to prepare a jam spread, heat a few pieces of this murabba in a small vessel, placed on a hot griddle, on slow flame.
- Add cardamom/cinnamon and saffron.
- Let it boil until the concoction reaches a single thread consistency.
- While this is being done, cut the apples vertically into six pieces each, peel and core.
- While this is being done, cut the apples vertically into six pieces each, peel and core.
- When the syrup is ready, add a pinch of turmeric and apples into it and heat mixture on slow fire for four minutes.
- Turn off the gas and keep the vessel covered.
- Turn off the gas and keep the vessel covered.
- The murrabba is ready.
- If you wish to prepare a jam spread, heat a few pieces of this murabba in a small vessel, placed on a hot griddle, on slow flame.
- Mash and mix for a few minutes.
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