Amla murabba

Amla Murabba

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.

Ingredients:

  1. Amla – 12 big ones
  2. Sugar – About 300 grams
  3. Water – 300 ml
  4. Saffron – 1 tsp
  5. Pepper Powder – 1 tsp
  6. Cardamom powder – 1 tsp
  7. Salt – 1 tsp

Method:

  •  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

Recipe: www.werindia.com

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