Wash and peel 1 kg of apples, then cut them into small cubes. Remove the seeds and core.
In a heavy-bottomed pan, add 500 grams of sugar and 1 cup of water. Cook on medium heat until the sugar dissolves completely and forms a syrup.
Add the apple cubes to the sugar syrup and cook on low heat for 20-25 minutes, stirring occasionally, until the apples become soft and translucent.
Crush 4-5 green cardamom pods and add them to the apple mixture. Also, add a pinch of saffron strands soaked in 1 tablespoon of warm milk.
Cook the mixture for another 5-7 minutes until the flavors blend well and the syrup thickens.
Turn off the heat and let the apple murabba cool down to room temperature. Store it in an airtight container and refrigerate.