The video is a recipe tutorial for making Aval Murabba, a type of Indian marmalade, without sugar and jaggery. The host begins by washing and poking holes in aval (a type of fruit) to remove bitterness and astringency. The aval is then boiled for 10 minutes and mixed with sugar candy, dry ginger, and cardamom to create a syrup. The mixture is cooked on low flame, stirring occasionally, until the sugar dissolves and the syrup thickens. The resulting murabba is juicy and flavorful, with a texture similar to gulab jamun. The host provides tips and tricks throughout the video, including using lime water to remove black spots and not adding water to the syrup to prevent crystallization. The final product can be stored for up to a year and is a healthy alternative to traditional marmalades.
Here are the key facts extracted from the text:
1. The recipe is for Awal Murabba, a type of marmalade made from aval (a type of fruit).
2. The recipe does not use sugar or jaggery.
3. The aval is first washed and then poked with a spoon to release its juice.
4. The aval is then cooked in a pan with water until it is tender.
5. A mixture of sugar candy and spices is then added to the cooked aval.
6. The mixture is cooked on low flame until the sugar dissolves and the syrup thickens.
7. The syrup is then mixed with the cooked aval and spices.
8. The mixture is then cooled and shaped into balls.
9. The Awal Murabba can be stored for a long time without refrigeration.
10. The recipe uses a type of sugar candy that is made from thread.
11. The recipe includes a tip to use lime water to remove black spots from the aval.
12. The recipe includes a tip to not push the aval while it is cooking, as this can prevent the kasailapan from being removed.
13. The recipe includes a tip to use the water from cooking the aval as a hair wash, as it is rich in Vitamin C.
14. The recipe includes a tip to add a little lemon juice to the sugar syrup to prevent it from crystallizing.
15. The Awal Murabba is ready to eat once it is cooled and shaped into balls.