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.
