Muraawla - Amla Murabba  recipe

Muraawla - Amla Murabba

by Ria Pai (@riapai009)
Prep Time
3hr 10min
Cook Time
20min
Total Time
3hr 30min

Amla Murabba is a traditional Indian preserve made from gooseberries (amla) cooked in sugar syrup or jaggery syrup . Known for its sweet and tangy taste, it's packed with vitamin C and antioxidants, making it a popular immunity booster. This age-old delicacy is often consumed as a digestive aid and...

Ingredients

6 Servings
(1 serving = 3 pieces )

Soaking Amla( Indian Gooseberry) for Muraawla - Amla Murabba

  • 500g
    Amla ( Indian Gooseberry)
  • 1/2tbsp
    Salt
  • Sufficient water to soak Amla

Cooking Amla Murabba - Muraawla

  • Soaked Amla
  • 500g
    Grated Jaggery
  • 1/4cup
    Water
  • 1/2tbsp
    clove
  • 1/2tbsp
    cardamom powder
  • 1
    Cinnamon stick
  • Few Saffron strands
  • 1
    sterilised glass jar to store amla murabba

How to make Muraawla - Amla Murabba

  1. Wash Amla, pierce using fork and soak them in salted water for 3 hrs.

    Step 1.1: Wash Amla, pierce using fork and soak them in salted water for 3 hrs
    Step 1.2: Wash Amla, pierce using fork and soak them in salted water for 3 hrs
    Step 1.3: Wash Amla, pierce using fork and soak them in salted water for 3 hrs
    Step 1.4: Wash Amla, pierce using fork and soak them in salted water for 3 hrs
  2. After 3 hrs, heat a deep pan add grated jaggery with 1/4 th cup water. Mix till jaggery dissolves.

    Step 1.1: After 3 hrs, heat a deep pan add grated jaggery with 1/4 th cup water
    Step 1.2: After 3 hrs, heat a deep pan add grated jaggery with 1/4 th cup water
  3. Add cloves, cardamom powder, cinnamon stick and salt . Give it a nice boil. Add soaked Amla . Cover and cook for 20 min.

    Step 1.1: Add cloves, cardamom powder, cinnamon stick and salt
    Step 1.2: Add cloves, cardamom powder, cinnamon stick and salt
  4. Check with fork if Amla is cooked well.

    Step 1.1: Check with fork if Amla is cooked well
  5. Cool down and store in air tight container. Serve with hot paratha, roti.

    Step 1.1: Cool down and store in air tight container
    Step 1.2: Cool down and store in air tight container

Tips & Tricks

  1. Select Amlas that are firm, slightly underripe, and free from blemishes. Avoid overripe Amlas as they might become mushy during the cooking process.

  2. Cook the Amlas in the jaggery syrup until they are tender but still retain their shape. Overcooking can lead to mushy Amlas.

  3. To make the Amla Murabba even more shelf-stable, you can add a small amount of lemon juice to the syrup.

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Recipe by

Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...