Saturday, November 28, 2015

Amla (Indian gooseberry) ka Murabba recipe

Amla Murabba 

Ingredients :

  • 1 Kg. Amla (Indian gooseberry)
  • 700 gm. sugar 
  • 1 tsp Alum (Fitkari) powder 
  • 2 liters of warm water for soaked Amla
  • 1 liter of water for sugar syrup 

Method :
Wash and prick the Amlas with fork. Soak these for 4-5 hours in alum powder mix warm water. Now, drain and wash well the Amlas.  Now, keep Amla in direct sunlight for 1 hour, So that the water drops present on each Amla gets dried. Heat 1 liter of water with sugar in a heavy bottom pan or vessel and boil for 15 minutes. Now add, all Amla and cook them more 25-30 minutes on high flame. Now, turn off the flame. Let muabba to get cooled and store in an air tight glass jar. You can serve it after 24 hours. But if you want more sweeten it, Serve it after 4-5 days. This murabba can be used for 6 months.

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Step 7. (After 24 hours)

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