how to make murabba - #24809
I am really curious about how to make murabba because my grandmother used to make the most delicious versions of it, and I'd often sneak some when she wasn't looking! Lately, I've been trying to recreate her magic, but I keep messing up the recipe. Like, the other day, I tried making apple murabba, but it ended up way too sweet and syrupy, not the right consistency at all. I used about a kilo of apples, but the sugar just overwhelmed everything! I've read some online tips about how to make murabba with less sugar, but I wonder if that will affect the taste too much. Also, should I be cooking the fruit longer? My last batch was way too mushy, like all those tender apples just collapsed. And when I tried adding spices for flavor, let’s just say it didn’t blend well. Can anyone share some genuine thoughts on how to make murabba that's not only easy but also has that perfect balance of sweetness and texture? I really want to impress my family like my grandma used to! Thanks!
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