Amla Murabba Recipe
Looking for ideas to make something sweet? Here’s an easy-to-follow recipe for making amla murabba, a traditional Indian delicacy. Let's get started!
Equipment
- 1 Mixing Bowl
- 1 bottom vessel
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.