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J. Inder Singh Kalra

Sookhe Kale Angur ka Murabba

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Preparation info
    • Difficulty

      Easy

    • Ready in

      25 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A tangy tribute to Nature’s Candy—easy to make, easy on the palate and yet unique in every way.

Ingredients

  • 1 kg/2¼ lb Sultanas
  • 1 litre/4 c

Method

Preparation

THE SULTANAS: Remove the stems, wash and pat dry.

THE PRESERVE: In a stainless steel handi, dissolve sugar in the vinegar. Add the remaining ingredients and stir.

Cooking

Simmer the preserve in the stainless steel handi for 2-3 minutes, add sultanas and bring to a boil.

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