by Tarla Dalal
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amla murabba recipe | amla ka murraba | with amazing 22 images.
An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites.
There are several traditional recipes for making this amla murraba. 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 its 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, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste.
When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you.
Learn to make amla murabba recipe | amla ka murraba | with step by step photos below.
- Wash the amlas thoroughly. Prick them with a fork at regular intervals.
- Boil plenty of water in a pan, add the amlas and boil for 10 minutes over a high flame. Drain and keep aside.
- Dissolve the sugar in 3 cups of water and bring the syrup to a boil. Add the amlas and cook over a slow flame for about 30 to 40 minutes or until the amlas are soft.
- Allow the mixture to cool completely. Keep covered in a cool dry place for at least 48 hours, so that the amlas soak in the syrup.
- On the third day, drain the amlas from the syrup, boil the syrup with cardamom powder and saffron till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3 to 4 minutes.
- Allow the amla murraba to cool completely.
- Bottle the amla murraba in a sterilised glass jar. Store for upto 1 year at room temperature.
Amla Murabba recipe with step by step photos
If you like amla murabba recipe | Rajasthani amla murraba | Indian gooseberry pickle | given below is the list to similar recipes :
To prepare amla murabba recipe | amla ka murraba | 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 so they do not slip your hands while pricking.
Prick them with a fork at regular intervals.
Boil enough water in a deep non-stick pan.
Add the amlas.
Boil on a high flame for 10 minutes. Pierce a knife in the center to check if the amlas are tender or no and cook accordingly.
After 10 minutes, drain the amlas and keep aside.
To make sugar syrup for amla murabba, in a deep non-stick pan take sugar. You can even make use of jaggery or honey to prepare avla murabba.
Add 3 cups of water.
Mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the amlas.
Mix well and cook on a low flame for 30 minutes, while stirring occasionally or till the amlas are soft.
Cover it with a lid and keep aside to mature for 2 days. This will soften the amlas. Make sure you toss it very well every day without using your hands to avoid the formation of fungus. If using a spoon to mix, ensure it is sterilized clean and moisture-free.
After 2 days, the amla murabba will look like this.
Drain and reserve the syrup as well as the amlas.
Put the syrup back into the same deep non-stick pan.
Add the cardamom powder for a delicate aroma.
Add saffron. It elevates the taste of amla murabba recipe | amla ka murraba | Indian gooseberry murabba.
Mix well and cook on a high flame for 8 minutes, while stirring occasionally.
Add the drained amlas.
Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. The sugar syrup must be thick enough to coat the amlas nicely. If you over-cook the amla murabba, the skin may get hard.
Cool the amla murabba recipe | amla ka murraba | completely and store in an air-tight glass container and use as required.
FAQ's for Amla Murabba. Q. Yes, very good recipe. I made 2 kgs. murabba of amlas. It tastes awesome. I want to preserve it for 1-2 years. Should I add some preservative like few drops of citric acid or keep in fridge? Please advise me. A. When preserved for a long period of time, the syrup of the murabba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas.
Q. Can i use jaggery instead of sugar? A. Yes you can.
Q. Can i make Amla Murabba in honey? A. No, that does not work right as we have to heat the honey which is never advisable. Better to boil the sugar.
Nutrient values (Abbrv) per tbsp
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