Watermelon Rind Murabba Recipe

Watermelon Rind Murabba recipe with step by step photos and video recipe – is a sweet prepared from the peel of watermelon. It’s very easy to make and delicious to taste.

Usually, watermelon rind and mellow is used for making sabzi and jam, but murabba prepared with it also taste delicious and is really soothing. This murabba can be added to fruit cream, ice cream, kulfi, etc.  

Special food of summer this tarbuj ke chilke ka murabba is super healthy and making it at home is really easy.

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#Serving Suggestion: Store watermelon rind murabba in any glass or food grade plastic container and relish eating. This tempting murabba can be stored in the refrigerator for 2 months.

⇒Do give this recipe a try and share your comments below with me. 

RECIPE CARD :

WATERMELON RIND MURABBA RECIPE

Achala
Watermelon Rind Murabba recipe with step by step photos and video recipe – is a sweet prepared from the peel of watermelon. It’s very easy to make and delicious to taste.
4.5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Resting Time 1 d 6 hrs
Total Time 50 mins
Course Sweets
Cuisine Indian
Servings 1 bowl

Ingredients
  

  • 2 cups or taken from 1 kg watermelon rind
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • A pinch of black salt
  • A pinch of black pepper powder

Instructions
 

  • Collect all the required ingredients.
  • Peel off the extra red portion from watermelon.
  • Now cut off the green part of the remaining skillet and remove it.
  • Cut about 1-inch pieces or into small cubes from the white part.
  • If you are cutting watermelon rind big size pieces, then you have to prick them so that syrup goes inside completely. I only showed you how to prick them, otherwise, I mostly prefer small cubes.
  • After chopping the watermelon rind, you need to boil it.
  • Take enough water in a vessel that the watermelon rind cubes are nicely drenched into it.
  • Turn on the flame and let the water boil.
  • When water starts boiling, place the chunks into it.
  • Cover and cook for 3-4 minutes on high flame.
  • After 3 minutes are over the melon chunks are tender, turn off the flame.
  • Drain out the water from melon chunks completely.
  • Place all the blanched melon chunks in a vessel.
  • Add sugar to them.
  • Mix it really well with the melon chunks.
  • Cover and keep aside for 2 hours. Within this time the juice will come out of the chunks and collect into the pan.
  • After 2 hours, sugar dissolves with the juice of melon chunks.
  • Now place these chunks over the flame and cook with sugar on low flame.
  • Then add cardamom powder.
  • Mix it well and keep the flame low to that sugar thickens gradually. If we keep the flame high then the sugar starts turning brown.
  • Cover it and cook until the sugar gets thicker or till 30-35 minutes.
  • Keep stirring the sugar at regular intervals and continue cooking for 25 minutes.
  • After more 10 minutes, check the sugar and cook until they turn slightly soft.
  • When the sugar gets thick, check its consistency.
  • Take some drops of sugar in a bowl and let it cool down a little.
  • Then take the syrup between your finger and thumb, stretch it apart and look for a long thread.
  • Syrup has come to the right consistency. If there is no formation of thread in the syrup, then cook the murabba for few more minutes. It has turned gooey like honey .i.e. it has reached the right consistency.
  • Murabba with watermelon rind is ready. Turn off the flame.
  • Keep the watermelon chunks soaked in sugar syrup as it so that they get the sweetness for 15-20 hours or for a day.
  • After a day, check the sugar syrup. If the syrup appears thin, then cook the murabba for more minutes until the syrup gets dense.
  • After this add black salt and black pepper powder.
  • Mix it really well.
  • Store watermelon rind murabba in any glass or food grade plastic container and relish eating.
Keyword tarbuj ke chilke ka murababa
Tried this recipe?Let us know how it was!

How To Make Melon Rind Murabba (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Peel off the extra red portion from watermelon.

3. Now cut off the green part of the remaining skillet and remove it.

4. Cut about 1-inch pieces or into small cubes from the white part.

5. If you are cutting watermelon rind big size pieces, then you have to prick them so that syrup goes inside completely. I only showed you how to prick them, otherwise, I mostly prefer small cubes.

6. After chopping the watermelon rind, you need to boil it. 

7. Take enough water in a vessel that the watermelon rind cubes are nicely drenched into it.

8. Turn on the flame and let the water boil.

9. When water starts boiling, place the chunks into it.

10. Cover and cook for 3-4 minutes on high flame.

11. After 3 minutes are over the melon chunks are tender, turn off the flame.

12. Drain out the water from melon chunks completely.

13. Place all the blanched melon chunks in a vessel .

14. Add sugar to them.

15. Mix it really well with the melon chunks.

16. Cover and keep aside for 2 hours. Within this time the juice will come out of the chunks and collect into the pan.

17. After 2 hours, sugar dissolves with the juice of melon chunks.

18. Now place these chunks over the flame and cook with sugar on low flame.

19. Then add cardamom powder.

20. Mix it well and keep the flame low to that sugar thickens gradually. If we keep the flame high then the sugar starts turning brown.

21. Cover it and cook until the sugar gets thicker or till 30-35 minutes. 

22. Keep stirring the sugar at regular intervals and continue cooking for 25 minutes.

23. After more 10 minutes, check the sugar and cook until they turn slightly soft.

24. When the sugar gets thick, check its consistency.

25. Take some drops of sugar in a bowl and let it cool down a little. 

26. Then take the syrup between your finger and thumb, stretch it apart and look for a long thread. 

27. Syrup has come to the right consistency. If there is no formation of thread in the syrup, then cook the murabba for few more minutes. It has turned gooey like honey .i.e. it has reached the right consistency. 

28. Murabba with watermelon rind is ready. Turn off the flame.

29. Keep the watermelon chunks soaked in sugar syrup as it so that they get the sweetness for 15-20 hours or for a day.

30. After a day, check the sugar syrup. If the syrup appears thin, then cook the murabba for more minutes until the syrup gets dense.

31. After this add black salt and black pepper powder.

32. Mix it really well.

33. Store watermelon rind murabba in any glass or food grade plastic container and relish eating.

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