Wednesday, 19 June 2013

Alubukhara Murabba

Great on its own, with roti or spoon .. perfect on kheer and very refreshing with yoghurt .. A standard staple on weddings here .. And a regular at home

Its more of an andaza recipe - sorry about that but I'll try be as accurate as possible..

I had almost 250 gms dried alubukhara, dried plum.

Clean, wash and soak in around 1& half glass clean water at least half an hour before cooking.

Make a sheera - 4 cups sugar 3 cups water. Boil is twice and simmer a bit.. then add the soaked fruit with its water to the pot. Add 1/4 tsp black pepper powder.

Check for taste. It should be quite sweet. The plums will cook and leave their taste which will add the khatai to it.

You need it to cook down, reduce, making a thicker sheera and the fruit should be soft - not pulpy nor hard. But soft.

If you feel its not khatta enough, add 1/2 tsp vinegar to it.

Add skinned sliced almonds and char maghaz.. according to your choice... I put in lots of almonds.. love them.. :)

Thats it. NOTHING else. You'll find many recipes telling u to add this or that. But the original that is made on weddings here in Pesh, dont have any of this or that

Keep in an airtight jar or box and never ever put a wet spoon in. Take care of these simple tips and you can enjoy it for as long as a month, inshaAllah

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