Amla Murabba, Rajasthani Recipe


Amla Murabba, Rajasthani Recipe

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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.

In this recipe, the soft-cooked and sweetened amlas are delightfully flavoured with our favourite Indian spices – cardamom and saffron.

Although it takes some time to prepare, this 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 .

Amla Murabba, Rajasthani Recipe recipe - How to make Amla Murabba, Rajasthani Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups
Show me for cups

Ingredients
Method
    Method
  1. Wash the amlas thoroughly. Prick them with a fork at regular intervals.
  2. 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.
  3. 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.
  4. 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.
  5. Drain and reserve the syrup as well as the amlas.
  6. 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.
  7. Add the drained amlas, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  8. Cool it completely and store in an air-tight glass container and use as required.
Nutrient values (Abbrv) per tbsp
Energy54 cal
Protein0.1 g
Carbohydrates13.3 g
Fiber0.6 g
Fat0 g
Cholesterol0 mg
Sodium0.8 mg

Reviews

Amla Murabba, Rajasthani Recipe
 on 12 Mar 19 04:49 PM
5

M dalo se murabba bana rahi hu, per aapse puchhna chagrin hu, aap meri samsya ka samadhan kare please,....jayada time ke liye store karne per fangas aa jata h, Chasni ko gada karne per colour dark ho jata h , patli chasni me sirka use kar Sakte h kya ....please jawab dijiyega🙏
Tarla Dalal
13 Mar 19 09:41 AM
   Hi Sashi, May be you made it well but how do you store it? This pickle will stay well in an airtight glass container at room temperature for six months. It is very important to keep it in a clean, dry place and also, to cool it completely before transferring to a jar.
Amla Murabba, Rajasthani Recipe
 on 28 Jan 18 08:07 PM
5

Hamare amla ki chasni ka colour dark ho jata h , please karan bataye
Tarla Dalal
29 Jan 18 09:04 AM
   Hi, May be you are cooking the syrup a little more....that is why it has changed the colour...
Amla Murabba, Rajasthani Recipe
 on 15 Dec 17 11:52 AM
5

Amla Murabba, Rajasthani Recipe
 on 22 Nov 17 08:26 AM
5

Can I add a little kaali mirch powder,little daar chini powder and a little lal mirch powder in the syrup and cook for 5mts in the last step of the recipe.
Tarla Dalal
22 Nov 17 08:50 AM
   Hi, yes you can....
Amla Murabba, Rajasthani Recipe
 on 08 Sep 17 01:35 PM
5

Amla Murabba Rajasthani Recipe
 on 20 Nov 16 02:50 PM
5

My fev... dish.
Amla Murabba ( Rajasthani Recipe)
 on 21 Mar 16 11:30 PM
5

mam i hv tried 2-3 times but aonla found lemon taset (khatta), pls advkse....
Tarla Dalal
02 Apr 16 03:14 PM
   Hi Surendra, Here is the recipe we have rectified do try it. Let us know how it turned out. Happy Cooking !!
Amla Murabba
 on 16 Mar 13 12:52 PM
5

The cardamom and saffron sugar based syrup is very good.
Amla Murabba
 on 27 Dec 12 04:56 PM
5