Amla Murabba recipe with step by step pictures. Candy like gooseberry which is made with gooseberry, sugar which taste delicious.
Amla Murabba Recipe
Hai Guys. Hope everyone had a great weekend. I am gonna start this week with a healthy and power packed recipe.
Thanks to one of my viewer who requested me to post this recipe, so i got a chance to use up the gooseberry which i was wondering what to do with it. When I received the mail from my reader, I immediately tried it. The Murabba turned out beautifully and perfectly.
Table of Contents
About Amla Murabba Recipe
Murabba is a sweet fruit preserve that is popular throughout the South Caucasus, Central Asia, South Asia, and the Middle East. It is commonly made with fruits, sugar, and spices. Candied fruits include apple, apricot, gooseberry, mango, plum, quince, and winter melon.
Amla, also known as Indian gooseberries, grows on the same-named flowering tree. The small berries are round, bright, or yellow-green in colour. Though they are quite sour on their own, the flavour they add to recipes can enhance them.
Murraba arrived in the Indian kitchen from Central Asia.
Have you ever bought the store bought gooseberry Murabba, we buy that often in our house. They used to be whole gooseberry which is preserved in a sweet sweet syrup. They are so healthy for you, they are packed with lots of vitamins and minerals. If you cannot find fresh gooseberries or if they are out of season, then this Murabba comes in handy for you. Because they have a very long shelf life and you can store this in the cupboard and enjoy all year long.
Ingredients for Amla Murabba Recipe
Gooseberry :
If you live in India and have a cold or flu, you may be advised to consume amla, or Indian gooseberry. The fruit is high in vitamins and is available in a variety of forms to treat everything from a common cold to baldness. It is, however, extremely bitter.
Saffron :
Saffron is a potent spice that is high in antioxidants. It has been linked to a variety of health benefits, including increased mood, libido, and sexual function, as well as reduced PMS symptoms and weight loss. Best of all, it is generally safe for most people and simple to incorporate into your diet.
If you ever think that making this murabba at home is really hard, then correct that. Because they are so easy and so cheap to make at home than buying from shops. Try out this have a spoonful of it everyday and tell me how it turned out for you.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Amla Murabba Recipe
Ingredients
- Gooseberry - 12 big ones
- Sugar - 11/2 cup / 300 grams
- Water - 300 ml
- Saffron - 1 tsp
- Pepper Powder - 1 tsp
- Cardamom powder / Yelakai - 1 tsp
- Black Salt - 1 tsp
Instructions
- Wash and dry the gooseberries. Now take them in a sauce pan and cover them with water. Bring them to a boil and simmer for 15 mins till the gooseberry is tender. Now drain them and allow them to cool a little. Separate the gooseberry into segments and set aside.
- Now make the sugar syrup. Take sugar and water in a thick bottom kadai and stir to dissolve.
- Bring them to a boil for 10 to 15 mins till they form one string consistency. When you lift the spoon from the syrup the last drop falling from the spoon forms a elongated string.
- Now add in the gooseberry and mix well.
- Continue to boil it for 15 to 20 mins till it gets thick and gooey. It will form three string consistency.
- When it gets to that point, add in saffron, cardamom, black salt, pepper powder and mix well.
- Switch off the flame and leave it overnight to cool down.
- The next day the colour will be intense and it will be thick.
- Store that in an air tight container and leave it room temp upto 1 year.
Notes
- Always use clean dry spoon while eating the gooseberry.
- If you see the syrup has turned watery the next day, boil it for some more time to get it thick. This must have happened because the gooseberry must have leached some water out.
- Use fresh firm gooseberry for this. If you see any black bits cut them off.
- You can make this with whole gooseberry too.
- Make sure you get the syrup thick, because watery syrup will reduce the shelf life of the gooseberry.
Amla Murabba Recipe Step by Step Pictures
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| Take all your ingredients |
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| Add gooseberry to some water and boil it |
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| cook it for 10 to 15 mins till they are tender |
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| drain it |
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| and separate it by segments |
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| take sugar in a kadai |
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| Add water to it |
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| Mix well so that it is dissolved |
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| bring it to a boil |
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| and simmer it for a while till it reaches one string consistency |
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| Now add amla it |
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| Mix well |
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| Boil it till it reaches three string consistency and it turns out thick |
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| it will take a while |
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| Now add in the pepper, saffron |
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| cardamom |
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| black salt |
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| and simmer again |
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| Till it is thick |
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| The next day it will look like this |
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| Store in an air tight container |
Tips & Tricks
1) Always use clean dry spoon while eating the gooseberry.
2) If you see the syrup has turned watery the next day, boil it for some more time to get it thick. This must have happened because the gooseberry must have leached some water out.
3)Use fresh firm gooseberry for this. If you see any black bits cut them off.
4)You can make this with whole gooseberry too.
5) Make sure you get the syrup thick, because watery syrup will reduce the shelf life of the gooseberry.
Frequently Asked Questions
Which murabba is best for health?
Amla murabba: This variety is the healthiest. Amla contains a lot of vitamin C and iron. Interestingly, they are beneficial in both the summer and winter seasons, making it more refreshing.
What is the best time to eat amla murabba?
Early morning is the best time to consume amla, especially during the winter when temperatures drop. It also removes excess toxins from the body and is a good source of natural Vitamin C and calcium.
Deeksha
looks very nice. will definitely try this recipe.
Hasna
a nyc way to preserve gooseberries with all its goodness
Ms.Chitchat
Very nice looking murabba, love it any time, quite healthy too. Nice illustrative click.
Hari Chandana P
Very delicious and authentic recipe.. looks great 🙂
radha
How do you make it with ginger? Any tips for that. It looks lovely.
Aarthi
@radhaDo as the same process, substitute amla with sliced ginger
Shrikant
Madam,
Thank u for very good recipe and very good photos of Amala Murabba.
Kindly let me know how the "Amala in Honey" is prepared?
Jeni
can i substitute sugar with honey? will the taste differ?
Aarthi
@JeniThat is another recipe, i will post that soon.
asifa
Hi aarthi hope u r doing well. I have a doubt on NOTE point 2. That is if next day the murabba turns watery do we want to boil only that syrup or to boil both combined amla and syrup...
Aarthi
@asifa Boil both amla and syrup..
Anonymous
Thanks for the awesome and simple recipe...But I got a doubt ! Wont boiling amla and draining the water washes away the vitamins with it..??
Aarthi
@Anonymous no it is just for preserving purpose. You have to do it.
Only Islamic
hi 🙂
can u pls tell me 12 Gooseberries is how many grams??
Aarthi
@Only IslamicEach gooseberry vary in size and weight. The total gooseberry i used will be around 500 - 600 grams.
Anonymous
Thank you very nice receipe...
Siva kumar
do we have to switch the flame off immediately after putting safforn,pepper,blacksalt...?
Aarthi
@Siva kumarno simmer it little longer.
preethi reddy kantinedu
Can we use normal salt instead of black salt?
can we do this recipe without saffron?
preethi reddy kantinedu
can we use normal salt instead of black salt?
can we do this recipe without saffron?
Aarthi
@preethi reddy kantineduyes u can use normal ones, just a little. Yes u can leave saffron as well
preethi reddy kantinedu
Thank u
Aruna Sivakumar
can i use jaggery instead of sugar ?healthy form?
Aarthi
@Aruna Sivakumarnot so sure about that
hema
Can we use jaggery instead of sugar?
Ratnesh sonar
I have made this sweet pickle three years before.Will it be good to eat it now also after three years?
It was packed neatly.Its taste seems to be good.
Ayur Times
Amla is high in fiber. Fiber adds mass to the stool and enables nourishment to travel through the insides and keeps their developments general. This lessens the chances of blockage and constipation. Taking amla juice in morning make your stomach clear and make you feel fresh.
Deepa
I have made the murabba but the amla in it is not properly boiled, its quite hard, Can please provide a solution.
Aarthi
once it is cooked you cannot change it.
Simi
Hi Aarathi,
Thank you for this recipe, it’s the best proportions, however I have a little clarification...
You used 12 amlas for a cup n half sugar and 300 ml water, now if I have 36 amlas do I have to do a 3 times to the proportion.
Let me confess I actually did that it turned quite watery n I had to boil it longer.
Could you give your expert advice
Simi
Arshia
Easy recipe. Thanks for sharing.
Ren
Ma'am, I made this recipe today and I thought it all looked good but then I noticed when I washed my storing spoon that it was a hard candy. Is this normal or did I overcook?