amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba |
by Tarla Dalal
Added to 58 cookbooks
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amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with amazing 22 images.
An evergreen Rajasthani recipe, the amla murabba is a wonderful accompaniment to any meal, but it is so tasty you will want to enjoy a spoonful at any time, without any reason at all. Rajasthani amla murraba is Indian gooseberry cooked in sugar syrup along with saffron and cardamom powder.
The process of making Rajasthani amla murraba needs patience and yet the method is super easy and one cannot go wrong with the recipe!!
In this amla murabba recipe, the soft-cooked and sweetened amlas are delightfully flavoured with our favourite Indian spices – cardamom and saffron. It is sweet and tangy in nature. amla murabba is an ideal recipe for winter as amlas are best bought in winter season.
The thick syrup helps in the preservation of the amla murabba and also complements the sharp and acidic amla taste. 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
Although it takes some time to prepare, this amla murabba pickle will stay well in an airtight glass container at room temperature for six months, so it is completely worth the efforts.
You can also try other recipes using amla like Amla Pickle and Amla Honey Shot.
Learn to make amla murabba recipe | Rajasthani amla murraba | Indian gooseberry murabba | with detailed step by step photos below.
For amla murabba- To make amla murabba, wash the amlas thoroughly. Prick them with a fork at regular intervals.
- Boil enough of water in a deep non-stick pan, add the amlas and boil on a high flame for 10 minutes. Drain and keep aside.
- Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirirng occasionally.
- Add the amlas, mix well and cook on a slow 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.
- Drain and reserve the syrup as well as the amlas.
- Put the syrup back into the same deep non-stick pan along with the cardamom powder and saffron, 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.
- Cool it completely and store the amla murabba in an air-tight glass container and use as required.
Amla Murabba, Rajasthani Recipe recipe with step by step photos
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If you like amla murabba recipe | Rajasthani amla murraba | Indian gooseberry pickle | given below is the list to similar recipes :
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To prepare Rajasthani amla 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.
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Wipe them dry using a muslin cloth or clean kitchen towel so they do not slip your hands while pricking.
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Prick them with a fork at regular intervals.
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Boil enough water in a deep non-stick pan.
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Add the amlas.
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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.
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After 10 minutes, drain the amlas and keep aside.
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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.
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Add 3 cups of water.
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Mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
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Add the amlas.
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Mix well and cook on a low flame for 30 minutes, while stirring occasionally or till the amlas are soft.
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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.
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After 2 days, the amla murabba will look like this.
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Drain and reserve the syrup as well as the amlas.
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Put the syrup back into the same deep non-stick pan.
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Add the cardamom powder for a delicate aroma.
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Add saffron. It elevates the taste of amla murabba | Rajasthani amla murraba | Indian gooseberry murabba |
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Mix well and cook on a high flame for 8 minutes, while stirring occasionally.
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Add the drained amlas.
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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.
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Cool the amla murabba | Rajasthani amla murraba | Indian gooseberry murabba | completely and store in an air-tight glass container and use as required.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 54 cal |
| Protein | 0.1 g |
| Carbohydrates | 13.3 g |
| Fiber | 0.6 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0.8 mg |
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