Are you a fan of sweet and tangy flavors? If so, you’re in for a treat with this Amla Murabba recipe! Amla, also known as Indian gooseberry, is a superfood rich in antioxidants and vitamin C. When combined with sugar syrup, it creates a delicious and healthy murabba that can be enjoyed as a snack or dessert. In this blog post, I will guide you through the steps of making this delightful treat at home. Get ready to impress your taste buds and your loved ones with this Amla Murabba recipe.
Table of Contents
Enjoy the deliciousness of amla murabba with this easy-to-follow recipe. Learn how to prepare and cook this classic Indian sweet that will be a crowd favourite every time you make it. You will love this recipe because of its taste and texture.
Follow the step-by-step procedure from the below instruction and relish the superb taste of the amla murabba recipe. We have also attached a video link to this recipe to make this amla murabba easily. Please share your thought in the comment section and share your love by giving us the star.
How to make murabba of amla at home?
Amla Murabba Recipe
- 1 Mixing Bowl
- 1 bottom vessel
- 500 grams Amla
- 500 grams Jaggery
- 1 tsp Dry Ginger Powder
- 3-4 No Cinnamon Sticks
- 8-10 No Cloves
- 7-8 No Green Cardomom
- 1 No Lemon Juice
- Amla Murabba Ingredients
- Wash and pat dry the amlas
- Make cross-cuts on one side of the Amla.
- Heat around 1 Litre of water in a Steel Bottom Vessel (Water should be a 1:2 ratio of jaggery)
- Once the water starts boiling, add the Amlas
- Cover and cook on medium-high flame for 10-15 mins
- After 15 mins, the Amlas are cooked well.
- Turn off the heat and remove the Amlas.
- Add jaggery to the same water and let it boil on a high flame until it melts.
- Once the jaggery is completely melted, turn off the heat and strain it using a strainer.
- Transfer it back to the same vessel and let it boil on a high flame
- Now add the cinnamon sticks, cloves and green cardamom and let it boil
- Add the Amlas and let it boil in the jaggery water until it's reduced to half.
- Cover and cook this on medium-high flame for 20-25 mins
- The jaggery water is reduced to half and thickened
- Now add 1 lemon juice. It works as a preservative and balances the sweet, sour and bitter flavours.
- Finally, add the dry ginger powder, mix it well and turn off the flame.
- Let them come to room temperature, and then store them in Dry Glass Jar.
- Amlas used for the Murabba recipe should be fresh and of good quality to maintain the shelf life
- If you don’t like Jaggery then you can even add the same amount of Sugar but Jaggery is a healthier version and had more benefits as compared to Sugar
- Whole spices makes it flavourful and also has it various benefits
- Keep it in sunlight for 2-3 days to enhance the flavour but this is optional
- It has a shelf life of 2-3 months so no need to refrigerate it.
- Use an airtight Glass jar to store them.