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Raw Papaya Murabba

Raw Papaya Murabba

Cooking Time

Preparation Time : 20

Cook Time : 90

Total Time : 110


Serves 6

  • Raw papaya juliens 3 cups

  • Sugar 2 cups 2 tablespoon more for caramelize

  • Cardamom pods 2


  • 01

    Peel and wash raw papaya nicely.

  • 02

    Cut the peeled papaya in juliennes(thin strips).

  • 03

    I use a julienne cutter which helps me to cut them easily, uniformly and quickly.

  • 04

    Heat sufficient water in a saucepan.

  • 05

    Put the julienned papaya to boiling water and blanch them for about 4-5 minutes.

  • 06

    Drain in a colander.

  • 07

    Again heat 1 litre of water in the saucepan.

  • 08

    Add 2 cups of water and cardamom .

  • 09

    Mix and cook until sugar dissolves completely

  • 10

    Add the drained papaya and give it a stir.

  • 11

    Cook in low heat for about an hour.

  • 12

    After 1 hour the consistency of sugar syrup will be like honey. It will be sticky and thick.

  • 13

    At this time in another stove take 2 tablespoon of sugar and 2 teaspoon of water to make caramel sugar.

  • 14

    Cook in medium heat without stirring to make sugar caramalize.

  • 15

    When the mixture becomes light golden brown, remove from heat.

  • 16

    Immediately add to the cooking papaya murabba.

  • 17

    Mix and cook for more 10 minutes to enhance the colour and caramel flavour of murabba.

  • 18

    Remove from heat and let the murabba cool completely before transfer to a clean glass jar.

  • 19

    You can preserve this murabba in refrigerator for about a month.

  • 20

    Can be served with bread, roti and paratha. Also they can be used as toppings of any kind of desserts like cheese cake, ice cream, pastry etc.

  • 21

    I like to enjoy this delicious caramel flavoured murabba with greek yoghurt. They are just perfect combination.



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