Indian gooseberry or amla as commonly called has numerous health benefits. Amla murabba is a traditional dish of India. Amla, is rich in vitamin C and has occupied a prominent place in traditional medicinal system. It is good for hair, eyes, boosts immune system, increases metabolism, helps in calcium absorption and is a diuretic herb. It also reduces menstrual cramps and aids easy digestion. In addition amla is edible and one can prepare rasam, pickle and traditional jam commonly known as amla murabba.
- Amla – 12 big ones
- Sugar – About 300 grams
- Water – 300 ml
- Saffron – 1 tsp
- Pepper Powder – 1 tsp
- Cardamom powder – 1 tsp
- Salt – 1 tsp
- Wash and dry the gooseberries. Remove any black spots from the skin. Transfer amla to a container* and add water. Turn on the flame and boil and simmer for about 20 minutes. Let the amla fruit turn tender.
- Drain the water and separate the pulp from the seed.
- Prepare sugar syrup – Add water to sugar and on medium flame prepare thick sugar syrup. Let the syrup turns to one string consistency (use a spoon to test the consistency, lift a drop of syrup using spoon and drop it back – it should form a thread/string).
- Now add gooseberry to syrup and mix well. Continue mixing till the content gets thick. The sugar syrup should give 3 strings consistency.
- Now add powdered cardamom, saffron and pepper powder and mix well.
- Turn off the flame and allow mix to cool down. Murabba is ready!
- Next day transfer the content to a air – tight container. If you find that amla has released water to syrup then boil the mix few more minutes and allow it to cool down.
- Serve amla murabba with chapati, bread or it can be eaten as it is! Use clean, dry spoon to take out the amla murabba from the container.
*One can grate big gooseberries and cook in water