Amla Murabba, Rajasthani Recipe with step by step photos
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If you like amla murabba recipe | Rajasthani amla murraba | Indian gooseberry pickle | given below is the list to similar recipes :
How to make Amla Murabba-
To prepare Rajasthani amla murabba, wash the gooseberries in a bowl or under running water. Use firm, blemish-free amlas to make the amla murabba. Indian gooseberries or amla boosts overall health and is rich in vitamin C, fibre.
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Wipe them dry using a muslin cloth or clean kitchen towel so they do not slip your hands while pricking.
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Prick them with a fork at regular intervals.
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Boil enough water in a deep non-stick pan.
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Add the amlas.
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Boil on a high flame for 10 minutes. Pierce a knife in the center to check if the amlas are tender or no and cook accordingly.
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After 10 minutes, drain the amlas and keep aside.
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To make sugar syrup for amla murabba, in a deep non-stick pan take sugar. You can even make use of jaggery or honey to prepare avla murabba.
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Add 3 cups of water.
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Mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
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Add the amlas.
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Mix well and cook on a low flame for 30 minutes, while stirring occasionally or till the amlas are soft.
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Cover it with a lid and keep aside to mature for 2 days. This will soften the amlas. Make sure you toss it very well every day without using your hands to avoid the formation of fungus. If using a spoon to mix, ensure it is sterilized clean and moisture-free.
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After 2 days, the amla murabba will look like this.
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Drain and reserve the syrup as well as the amlas.
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Put the syrup back into the same deep non-stick pan.
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Add the cardamom powder for a delicate aroma.
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Add saffron. It elevates the taste of amla murabba | Rajasthani amla murraba | Indian gooseberry murabba |
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Mix well and cook on a high flame for 8 minutes, while stirring occasionally.
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Add the drained amlas.
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Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. The sugar syrup must be thick enough to coat the amlas nicely. If you over-cook the amla murabba, the skin may get hard.
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Cool the amla murabba | Rajasthani amla murraba | Indian gooseberry murabba | completely and store in an air-tight glass container and use as required.
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