- Firstly wash and dry kacha aam..Then peel out the skin and grate it finely with a grater.
- Now take a pan, keep it on low flame, add the grated aam, laung, whole black pepper, green Cardamom & mix it for 2 minutes.
- Now add the Sugar and keep stirring it continuously, else the sugar will stick to the pan. After 1-2 minutes sugar will start to melt. You need to cook it for 5-6 minutes until the chashni (sugar) comes to one string. You can check it with your fingers.
- Do not overcook else the murabba will become hard and thick. once it comes one string, turn off the gas and let it cool down completely.
- Lastly add almonds and cashew nuts. You can add kesar too but it's optional.
- Store it in glass jar and you can keep it in refrigerator for 1 month. Enjoy it with paratha or roti or with 🍞 bread
