Amla Murabba
Many seasonal fruits are available in winter, out of which Amla is considered to be the best source of Vitamin C. Many things are made from Amla in this season, like chutney, jam, some people also make pickle and jam from it, because once these two things are made, you can eat them for a long time. Amla murabba also tastes very tasty and is also beneficial for health. You will find many types of DIY recipes on social media, but these do not give the same taste as traditionally made murabba. You have to spend some time for this, but perfect murabba is made, so try the recipe of Amla Murabba given here by your grandmothers.
Amla has amazing benefits for your hair and skin. Apart from this, it can protect you from getting sick, because Vitamin C increases immune power. Apart from this, Amla is beneficial for your heart. It is beneficial in many other ways. For now, let us know the recipe of Amla Murabba.
Ingredients for Murabba
1 kg Amla (large size), 8 to 10 green cardamoms. Saffron half teaspoon, black pepper 1 teaspoon, black salt 1 teaspoon, alum half teaspoon or slaked lime water, instead of sugar you can use threaded sugar candy or you can take jaggery. If there is 1 kg of Amla then one and a half kg of sugar candy will be required.
Be careful while buying Amla
While buying Amla for making Murabba, keep in mind that it should be of slightly larger size and its color should be a little light because Murabba made from slightly ripe Amla becomes very tasty. Actually, raw Amla has astringency.
Preparation for marmalade
Take all the Amla in a bowl, wash and clean them thoroughly and remove the bad Amla separately. Using a fork, gently pierce all the Amla with a fork. After this, dip the Amla in lime water (water floating on the soaked lime should not be present in it) in a big vessel and keep it covered for at least two to three days. If lime water is not available then dissolve alum in water and dip Amla in it.
Make murabba like this
- After two to three days, take out the Amla from the water and keep it in a sieve so that all the water drains out completely.
- Now heat 1 liter water in a big pan and when it boils vigorously, add all the Amla in it, turn off the gas after 1 minute and keep the vessel covered like this for 10 minutes.
- After taking out the boiled Amla from the water once again, keep it in a sieve so that the water gets drained out.
- Now take half a liter of water and add sugar candy to it and make syrup. Add Amla in this syrup and keep cooking it till it becomes soft and keep in mind that the syrup should become thick.
- When strings start forming in the syrup, grind green cardamom and add black pepper powder, black salt and saffron. After mixing all these things, turn off the gas.
- When the Amla Murabba cools completely, store it in an airtight glass container. Keep in mind that there should not be any extra moisture in it.