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Adrak Murabba (Ginger Preserve) Recipe

Fresh ginger root is preserved in spice flavored sugar syrup

How to make Murabba (Indian Sweet Preserve)?

Ingredients

Cure Ginger in Fitkari and Choona

1. Fresh Ginger root: 2 pounds

2. Water: 4 cups

3. Pickling-lime (Paan Choona): ½ teaspoon

4. Alum (Fitkari): ½ teaspoon

Syrup

1. Water: 2½ Cups

2. Sugar: 3 Pounds

3. Salt: 1/8 teaspoon (pinch)

4. Lime juice: 1 Tablespoon

Juice from one fresh Lime

5. Cinnamon sticks 3"x¼" sticks: 3

6. Green Cardamoms seeds cracked: 1 teaspoon

Method

Cure Ginger in Fitkari and Choona

1. Peel and slice in to ¼" thick slices. Prick each slice with a fork few times

2. Rub in Fitkari and Choona. Add water.

3. Cure for 12 hours

4. After 12 hours, remove the ginger from the solution. rinse and soak in cold water for 15 minutes. Repeat the drain rinse and soaking steps in fresh water two more times. Remove ginger and set aside

Syrup

1. Mix water, salt, lime juice, cinnamon cardamom and sugar. Bring to a boil.

2. Heat to 220º F or one thread consistency

3. Add ginger. Simmer on low till ginger starts to become tender about 5 minutes

4. Turn off heat. Let it cool to room temperature

5 Transfer the contents to sterilized jars. Secure lid tight.

Store in cold dry place. Good for one year.

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