Amla Murabba (natural and authentic recipe)

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 Candy

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

INGREDIENTS

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

METHOD

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!