Karonda Murabba Recipe | Sweet Karonda Preserve | Karonda Murabba | Homemade Karonda Preserve | How to Make Karonda Preserve | Karonde Ka Murabba | Here is a traditional recipe for Karonda Murabba (Sweet Karonda Preserve):
Ingredients
500 grams Karonda (Natal Plum)
400 grams Sugar (adjust to taste)
1/2 teaspoon Salt
1/2 teaspoon Black Salt (optional)
1 teaspoon Roasted Cumin Powder
1/2 teaspoon Black Pepper Powder (optional)
1/2 teaspoon Cardamom Powder (optional)
2-3 cups Water
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| Homemade Karonda Pickle Recipe |
Instructions:
Prepare the Karondas:
Wash the Karondas thoroughly. Cut each Karonda in half (or into quarters if they are large) and remove the seeds.
Lightly Boil the Karondas:
Bring 2-3 cups of water to a boil in a pan.
Add the Karondas to the boiling water and cook for 5–7 minutes, until they become slightly tender but not completely mushy.
Completely drain and discard the water.
Prepare the Sugar Syrup:
In a separate pan, add the sugar and 1 cup of water. Heat the mixture and stir continuously until the sugar has completely dissolved.
Allow it to come to a boil and cook for 2–3 minutes to form a slightly sticky syrup (ideally, aim for a 'one-string' consistency, though this is not strictly essential).
Cook the Murabba:
Add the lightly boiled Karondas to the sugar syrup.
Stir in the salt, black salt, roasted cumin powder, black pepper (if using), and cardamom powder (if using).
Cook over medium heat for 10–12 minutes, stirring occasionally, until the Karondas become translucent and the syrup thickens.
Remove from heat and allow it to cool down.
Storage:
Transfer the murabba into a clean, dry glass jar.
It will keep perfectly well for 2–3 months when stored in the refrigerator.
Serving Suggestions:
Enjoy the Karonda murabba as a sweet-and-sour side dish alongside parathas or toast or consume it after a meal to aid digestion.
If you would like to know a quick-prep version of this recipe, or if you have any ideas for variations, do let me know!
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