Raw Papaya Murabba

Copy Icon
Twitter Icon
Raw Papaya Murabba


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 30 Min

Total Time : 1 Hr 50 Min


Serves : 6
  • Raw papaya juliens 3 cups

  • Sugar 2 cups 2 tablespoon more for caramelize

  • Cardamom pods 2


  • Peel and wash raw papaya nicely.
  • Cut the peeled papaya in juliennes(thin strips).
  • I use a julienne cutter which helps me to cut them easily, uniformly and quickly.
  • Heat sufficient water in a saucepan.
  • Put the julienned papaya to boiling water and blanch them for about 4-5 minutes.
  • Drain in a colander.
  • Again heat 1 litre of water in the saucepan.
  • Add 2 cups of water and cardamom .
  • Mix and cook until sugar dissolves completely
  • Add the drained papaya and give it a stir.
  • Cook in low heat for about an hour.
  • After 1 hour the consistency of sugar syrup will be like honey. It will be sticky and thick.
  • At this time in another stove take 2 tablespoon of sugar and 2 teaspoon of water to make caramel sugar.
  • Cook in medium heat without stirring to make sugar caramalize.
  • When the mixture becomes light golden brown, remove from heat.
  • Immediately add to the cooking papaya murabba.
  • Mix and cook for more 10 minutes to enhance the colour and caramel flavour of murabba.
  • Remove from heat and let the murabba cool completely before transfer to a clean glass jar.
  • You can preserve this murabba in refrigerator for about a month.
  • 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.
  • I like to enjoy this delicious caramel flavoured murabba with greek yoghurt. They are just perfect combination.