Murabba is any vegetable or fruit preserved in sugar so that it stays fresh for years!Here we have Amla (Indian Gooseberry) preserved in sugar which has a host of benefits!I have mentioned about the benefits of Amla in a previous post on Amla Candy.Here is the link :
Amla contains lots of Iron!So when the Murabba is stored for some months they take on a lovely deep brown and almost black colour which increases their effects by a large percentage!
NOTE – In Murabba Alum or Phitkari in Hindi is used these days to give a good look!However I omitted Alum and so we have the purest form of Murabba available.However I will repost this with Alum as an ingredient later!
Preparation Time : 3 days
Storing Time – 1 month
Makes – 1 1/2 kg of Murabba
1 kg Amla (Indian Gooseberry) – approx 30 – 32 fruit
2 cups granulated sugar
12 Cardamom Pods – peels removed/2 tbsp Cardamom Powder
2 tsp Saffron (Kesar)
1 tsp Salt
1 tsp Black Pepper
Wash the Amla well and soak in water for 2 days.This softens the skin and makes it easier to pierce the fruit.After 2 days pierce the fruits with a fork ensuring all the surface is uniformly covered.
After 2 days boil plenty of water in a large vessel and add the Amla.Bring to a rolling boil over high heat and take off heat.Keep covered and let it come to room temperature!
Drain the fruits and keep aside.
Heat the sugar and 1 cup water in a large pan.After the sugar melts add the Saffron,Salt,Pepper and Cardamom.Mix well and add the drained Amla.Mix well and cook on very low heat till the syrup thickens to a honey consistency and the Amla fruits are well coated.
Take off heat and keep aside to cool.
After cooling to room temperature fill in clean glass jars.It would take a week for the syrup to soak into the fruits and evenly penetrate!Keep in a cool and dry place.
Use as required!