Guava Murabba

Of late my interest in making murabbas has increased on successfully making Papaya murabba... 

Thanks to this lock down year it so happened that a guava seller came near our house since we were going out only when it is absolutely necessary ... it was really very good opportunity to buy hence bought but the seller asked us to buy the last one kg , seeing his tired looks felt like  buying as guava were fresh so thought can keep for a week or more n have them daily ... as it is best for gas problem and also for diabetes... one third day i saw one fruit stater rotting it was den that i decided why not make murabba... For hubby's sake I always make jaggery based sweets... so i searched net and found recipes but not much with jaggery so thought why not substitute sugar for jaggery n try the jelly recipe and rename it murabba.. now now that's how I guess new murabbas are coming .... I have used white Guava but you can use red one too in one recipe i searched they suggested can add 1 small beetroot to get nice colorful murabba ....but i dint add as often I dont care much for  color etc that's why u dont get to see pics ... as long as the flavour is good and tummy khush what matters...

Guava 4 fully ripe 

Guava 2 half ripe or unripe

Jaggery method

Cinnamon powder 1/4th tsp

Cardamom powder 1/4th tsp

water

 Select blemish free fruits,  wash Guavas and chop them into 8 pieces add this to pressure pan pls use steel one ....add water sufficient to submerge the fruits and cook for 1 whistle ...once pressure is down squeeze or mash with potato masher and sieve to remove seeds ... pls dont grind in mixie or blender as we need to remove seeds... i just squeeze them like we do tamarind and then sieve in metal strainer by rubbing it may take bit of time but worth it this also ensures the pulp is smooth thereby reduces need to make juice n mixie...

Measure the juice and add about three fourth the juice quantity jaggery if you like more sweeter can add more  jaggery...let it sit for an hour or two so that jaggery melts completely.. My jaggery was very good with no residue or dirt so i added this directly to juice.. If your jaggery is not that clean I suggest you mix with water n let it sit till jaggery dissolves then sieve and use since you have added water it may take longer to cook ...so take care how much water you add..

Once jaggery is almost dissolved cook on low flame stirring in between till the mixture starts leaving sides of pan or you can plate test by adding a big drop on plate and holding it vertical if it starts to flow down it means you need top cook more once the drop doesn't move means its ready....

\take a sterilized glass or ceramic bottle place this on a wooden piece so that the bottle doesn't break as we add hot murabba into it...i even put the wooden stirrer that i use for stirring the contents and let the mixture fall first on stirrer then into bottle .... once the mixture cools close the lid and enjoy ... if you take care not to let water or moisture enter I am sure you need not refrigerate .. I dont refrigerate my murabbas as sufficient jaggery and  spices ensure the murabba stays good..