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This is an invaluable winter preserve. Amlas (Indian gooseberries) are abundantly available during the winter months. You will find amla trees in several parts of Rajasthan and a large quantity of this fruit is used to make preserves. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this murabba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all the bitter juices. The entire process takes about 2 to 3 days. First, the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, amlas are removed and the syrup is boiled again to a thick honey like consistency. Thereafter the amlas and the flavouring are added. The thick syrup helps in the preservation of the murabba and also complements the sharp and acidic amla taste. I am sure you will enjoy this recipe as much I have enjoyed making it for you.
Preparation Time : 10 mins.Maturing Time: 2 days.Cooking Time: 1 hour 15 mins.
Makes 2 1/2 cups.
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The most Helpful Favourable review
The cardamom and saffron sugar based syrup is very good.
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