Jimikand ka Murabba | Sweet Yam Preserve | Sweet Yam Murabba Recipe | Jimikand Murabba Recipe | How to Make Murabba | Murabba Recipe | Easy Recipe of Murabba |

 

Jimikand ka Murabba | Sweet Yam Preserve | Sweet Yam Murabba Recipe | Jimikand Murabba Recipe | How to Make Murabba | Murabba Recipe | Easy Recipe of Murabba | Here is a traditional and easy recipe for Jimikand ka Murabba (Sweet Yam Preserve):

Ingredients

500 grams Jimikand (Elephant Foot Yam)

400–450 grams Sugar (adjust to taste)

1 teaspoon Salt

1/2 teaspoon Black Salt (optional)

1 teaspoon Cardamom Powder

1/2 teaspoon Black Pepper Powder (optional)

1 teaspoon Lemon Juice or 2–3 drops Kewra Water (optional, for flavor)

2–3 cups Water

Homemade Elephant Fruit Murabba Recipe

Instructions:

Prepare the Jimikand:

Peel and wash the Jimikand thoroughly (apply oil to your hands to prevent itching).

Cut it into thin slices or cubes.

Boil it in plenty of water for 7–10 minutes until it becomes slightly tender (but not completely mushy); you may add a pinch of salt and turmeric during this step if desired. This process helps remove any bitterness or itchiness from the Jimikand.

Drain the water and spread the Jimikand pieces on a cloth to let them dry for 1 hour.

Boil Lightly Again:

If you wish to make the Jimikand even softer, you may boil it lightly again for another 2–3 minutes, then drain the water once more.

Prepare the Sugar Syrup:

In a heavy-bottomed vessel (pan), add the sugar and 1 cup of water.

Heat it over low heat, stirring continuously until the sugar has completely dissolved.

Let it simmer on low heat for 3–4 minutes to form a slightly thickened syrup (a "one-string" consistency is ideal, though not strictly necessary).

Cook the Murabba:

Add the prepared Jimikand pieces into the syrup. Add salt, black salt (if using), cardamom powder, black pepper powder, and lemon juice or Kewra water (if using).

Let it cook over low heat, stirring gently occasionally; continue cooking until the yam pieces appear translucent and the syrup thickens (this will take approximately 15–20 minutes).

Turn off the heat and allow the Murabba to cool down completely.

Storage:

Transfer the Murabba into a clean and dry glass jar.

Store it in the refrigerator or in a cool, dry place. This Murabba will keep well for several weeks.

Tips

To preserve the Murabba for an extended period, always use dry utensils and jars.

For added flavor, you may also add a piece of cinnamon stick or a few cloves.

If desired, you can add a pinch of saffron for color and aroma. Serving Suggestion:

Enjoy the Yam Murabba as a sweet side dish alongside parathas or chapatis, or savor it as a delicious digestive aid after a meal!