Grated Amla Murabba
by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 91289 times
Grated amla murabba or "amla ke chheel ka murabba" as its known, is a sweet amla preserve flavoured with saffron and cardamom. When buying amlas, look for fruits that are green and have a bright, smooth and unblemished skin. The fruit tastes acidic and leaves the teeth tingling if bitten into. This recipe will make a small quantity of murabba. You can multiply the quantities if you wish to make more. Enjoy this preserve with hot parathas and a spicy vegetable.
- Grate the amlas, discard the seeds and keep aside.
- Dissolve the sugar in 1½ cups of water.
- Add the grated amlas to the syrup and cook over a very slow flame till the amlas are cooked and the syrup is thick (one string consistency).
- Add the saffron and cardamom powder and mix well.
- Cool completely and bottle in a sterilised glass jar.
- This murabba can be stored for upto 1 year.
Grated Amla Murabba recipe with step by step photos
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To prepare grated avla murabba, wash the gooseberries in a bowl or under running water. Use firm, blemish-free amlas to make the amla murabba. Indian gooseberries or amla boosts overall health and is rich in vitamin C, fibre.
Wipe them dry using a muslin cloth or clean kitchen towel. While making pickle cleanliness and hygiene are of utmost importance in order to avoid fungal development in the pickle so, there should be no moisture after wiping the amlas.
Grate the amlas using a grater from the side you prefer, discard seeds and keep aside. If you like, you can even grind amlas (without water) instead of grating.
To prepare sugar syrup, in a deep bowl take sugar. Alternatively, you can add jaggery powder.
Add 1½ cups of water.
Stir continuously and dissolve sugar in water.
Add the grated amlas to the syrup and mix well.
Transfer the mixture to a deep non-stick pan or thick bottomed kadhai and cook over a very slow flame.
Cook till the amlas are cooked and the syrup is thick (one string consistency). This would take approximately 5 minutes on a slow flame.
To check one string consistency, dip a wooden spatula in the sugar syrup and lift out. Allow to cool for a few seconds as it will be very hot initially. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If it forms an unbreakable one string, the sugar syrup is ready and so is our amla murabba.
Add the saffron strands.
Add cardamom powder. Also, you can add cloves-cinnamon powder if you love the flavor of whole spices.
Mix well and amla murabba is ready.
Cool completely and bottle in a sterilised glass jar.
Amla murabba can be stored for upto 1 year.
Nutrient values (Abbrv) per tbsp
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