How long it takes: 45 minutes
Makes: 1 bottle
Pineapple is a very popular fruit worldwide and needs no introduction. We get a special variety of large pineapples here that are grown locally in a place called Moodbidri in Karnataka. The Moodbidri pineapple will be around 6-8 Kilos by weight and is very sweet and juicy. It is yellow in colour, thought we also get pineapples from Sirsi, in North Canara, that are slightly yellowish red in colour. We prepare a variety of dishes like the pineapple pudding, a mango-pineapple sweet-tangy dish called sasam and the popular pineapple rasam – recipes that I have already put up on this blog. Today I would like to put up the Murabba which is essentially pineapple cooked in sugar syrup. It can be served with chapati, roti, dosa idli etc., for the kids, and in fact is a good way to encourage the kids to have breakfast, tiffin i.e. small meals at regular times. We can prepare Murabba with Amla and Mangoes too. The recipe for Pineapple Murabba is as follows:
What you need to have;
1. Chopped Pineapple – 2 cups
2. Sugar – 1 cup
3. Saffron strands – A few
Ingredients of Pineapple Murabba
What you do with what you have:
1. Peel, and remove the ‘eyes’ of pineapple properly so that the fruit is clear. Chop it into bite size pieces as shown in Image-1.
2. Place a skillet with chopped pineapple pieces in it and add required quantity of sugar to it. Heat and stir continuously till done.
Pineapple being cooked with sugar
3. Cook till sugar syrup attains a consistency in such a way, that when it is poured on a plate, it does not flow and stays intact (imagine tar consistency). Add a few strings of saffron to it and switch off the flame.
Pineapple being cooked in sugar solution
4. On cooling, transfer and store it in a bottle. It will remain palatable for months if dry spoons is used while in use.
A closer view of Pineapple Murabba
Pineapple Murabba being stored in a glass bottle
How long it takes: – 45 minutes
Makes – 1 Bottle