Amla Murabba is a traditional Indian preserve made with Indian gooseberries, sugar, and jaggery. It's a winter special recipe that is not only delicious but also packed with health benefits. This recipe is perfect for storing and enjoying throughout the year. Follow this easy step-by-step guide to make your own amla murabba at home.
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Boil the amlas lightly, ensuring their skin does not separate.
Allow the amlas to cool and prick them with a fork or skewer.
Crush the sugar to extract its strands.
In a large kadhai (wok), add the crushed sugar, jaggery, water, and boiled amlas.
Lower the flame and stir continuously for one hour or until the color of the amlas changes and a thread forms in the syrup.
Add lychee powder to the syrup and let the amlas soak in it for a day.
Store the prepared amla murabba in a clean jar for up to a year.
Do not overboil the amlas to prevent their skin from separating.
Ensure the jar used for storage is clean and dry to avoid spoilage.
Stir continuously while cooking to prevent the syrup from burning.
How long can I store amla murabba?
You can store amla murabba in a clean jar for up to a year.
Why should I not boil the amlas too much?
Overboiling can cause the skin of the amlas to separate, affecting the texture of the murabba.
Can I use powdered sugar instead of crushed sugar?
Crushed sugar is preferred as it helps form strands in the syrup, which is essential for the murabba's consistency.
What is the purpose of lychee powder?
Lychee powder adds a unique flavor to the murabba, enhancing its taste.
Can I use jaggery alone instead of sugar and jaggery?
Using both sugar and jaggery provides a balanced sweetness and helps achieve the desired syrup consistency.
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