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Tarbooz Chilka Murabba (Watermelon Rind) Preserve Recipe

Watermelon rind is prepared and preserved in a syrup flavored with cinnamon cloves and cardamoms

How to make Murabba (Indian Sweet Preserve)?

The rind is cut into 1½" x  1½" squares. The green skin from each square  is peeled off. Now the pink flesh is cut out. Now you have white 1½" x  1½" squares little less than ½" thick. This is the prepared rind that is preserved in a flavored syrup.

Ingredients

Cure Exemplar in Fitkari and Choona

1. Prepared Watermelon rind: 2 pounds

2. Water: 4 cups

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

4. Alum (Fitkari): ½ teaspoon

Syrup

1. Water: 3 Cups

2. Sugar:  3 Pounds

3. Salt: 1/8 teaspoon (pinch)

4. Lime juice: 1 Tablespoon

Juice of one Fresh Lime

5. Cinnamon sticks 3"x¼" sticks: 3

6. Cloves: 6

7. Green Cardamom seeds cracked: 1 teaspoon

Method

Cure Watermelon Rind in Fitkari and Choona

1. Mix water, Fitkari, and Choona. Add to prepared watermelon rind squares

3. Cure for 12 hours

4. After 12 hours, remove the rinds  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 exemplar and set aside.

Syrup

1. Mix water, salt, lime juice. Bring to a boil.

2. Add Rind. Bring to a boil. Cook in boiling water 3 minutes. Remove Rind with slotted spoon. This is basically blanching rind or half-cooking

3. Add sugar Heat to 220º F or one thread consistency

4. Add rind. Simmer on low till exemplar just starts to become tender and lucent.

5. Turn off heat. Let it cool and cure for 12 hours at room temperature.

6. Remove rind with a slotted spoon. Set rind aside.

7. Put the syrup back on heat. Heat to 220º F or one thread consistency

8. Add in Cinnamon, Cloves, and Cardamom seeds.

9. Return the rind to the syrup. Let it cool to room temperature

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

Store in cold dry place. Good for one year.