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As soon as raw mangoes arrive in the summer season, various types of dishes start being prepared in homes. Apart from mango panna and chutney, raw mango murabba is a traditional dish which is everyone’s favorite due to its sweet and sour taste. It not only doubles the taste of food, but also gives freshness and energy in the scorching heat. The most important thing is that you can prepare it very easily at home with very few ingredients and after making it once, you can enjoy it for months. Necessary precautions and preparations for making murabba: To make a perfect murabba, first of all it is very important to choose the right raw mango. Always use hard and fresh mangoes, overripe or soft mangoes can spoil the murabba. Wash, peel the mangoes and cut them into large pieces or grate them as per your choice. Next, boil the chopped mangoes in lukewarm water until they become soft, but take care that they do not blanch completely. After boiling the water should be filtered thoroughly. The magic of mango in the syrup and the flavor of spices. Now prepare the syrup by adding sugar and water as required in a pan on medium flame. When the sugar dissolves well and the syrup starts to thicken, add boiled mango pieces to it. Cook it on low flame for 10 to 15 minutes so that the mangoes absorb the syrup properly and they get a wonderful shine. To further enhance the taste of murabba, add cardamom powder, a few saffron threads and a pinch of black salt to it. finally, adding a little lemon juice will not only make the murabba delicious but will also keep it from spoiling for a long time. How to store marmalade for a long time Let the prepared marmalade cool completely. Always store it in a clean and dry glass jar. To keep it safe for a long time, it is best to store it in the refrigerator. Keep in mind that while taking out the marmalade, always use a dry and clean spoon, so that there is no moisture in it and it remains fresh for months. If you want to further enhance its taste, you can also add finely chopped dry fruits, some cinnamon powder or fennel powder to it.