Recipe of Amla Murabba Preserved in Cardamom & Saffron Flavoured Sugar Syrup

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Here is Indian gooseberry or amlas cooked and preserved in cardamom and saffron flavoured sugar syrup. A sweet alternative to pickles. This Murabba recipe is packed with healthy ingredients and is very good for the digestion as well.
Here is Indian gooseberry or amlas cooked and preserved in cardamom and saffron flavoured sugar syrup. A sweet alternative to pickles. This Murabba recipe is packed with healthy ingredients and is very good for the digestion as well.

Amla (known as gooseberry) is round and greenish yellow when ripe. The fruit is somewhat sour, so amla is often used to make a murabba, or a sweetened preserve. It is also traditionally used in Indian herbal medicine, also called Ayurvedic medicine.

Amla Murabba is a healthy and hearty chutney that can be made from amla or Indian gooseberry.  Amla is loaded vitamins, minerals and antioxidants. Its Murabba is packed with healthy ingredients and is very good for the digestion as well. You should make murabba at home only because they are so easy and so cheap to make at home than buying from shops.

Here is Indian gooseberry or amlas cooked and preserved in cardamom and saffron flavoured sugar syrup. A sweet alternative to pickles.

Prep Time : 30 minutes

Cook time : 35-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Amle Ka Murabba Recipe
Amla Murabba
Amla Murabba
  • Amla:- 1 kilogram
  • Sugar:- 1 1/2 kilograms
  • Black cardamom seeds crushed 1 teaspoon
  • Almonds blanched and slivered 10-15
  • Saffron (kesar) a few strands
How to make Amle Ka Murabba
Amla Murabba
Amla Murabba

* Prick amla with a fork. Dissolve 1 tsp lime in water and soak amla overnight.

* Remove and wash well. Repeat once more.

* Drain and wash thoroughly.

* Boil water then add amla.

* Place amla in a pan, add two cups of water and cover and cook on low heat for 15 minutes till amla is tender and water has reduced to half the quantity.

* Drain and keep aside. Reserve the cooking liquour.

* Heat sugar with one and a half litre of water in a thick-bottomed pan. Add lemon juice.

* Maintain one thread consistency, skimming off any scum that keeps forming.

* Add amla, bring to a boil and simmer for 4-5 minutes.

* Add crushed black cardamom seeds, almonds and saffron. Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The syrup by now should be of two-string consistency.

* Let it cool, then store in a clean airtight jar.

Also Try: Instant Lip Smacking Sweet & Sour Mango Pickle Home Recipe

Try out this have a spoonful of it everyday and tell us how it turned out for you!

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