amla murabba recipe | Rajasthani amla murraba (2024)

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Amla Murabba, Rajasthani Recipe recipe - How to make Amla Murabba, Rajasthani Recipe

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Rajasthani Achaar LaunjiJamsIndian PartyNon-stick Pan

Preparation Time:5 mins&nbsp &nbspCooking Time:53 mins&nbsp &nbspTotal Time:58 mins &nbsp &nbspMakes 3 cups (42 tbsp )
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Ingredients

For Amla Murabba
20 amlas (indian gooseberries)
2 1/2 cups sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands

Method

For amla murabba

To make amla murabba, wash the amlas thoroughly. Prick them with a fork at regular intervals.
Boil enough of water in a deep non-stick pan, add the amlas and boil on a high flame for 10 minutes. Drain and keep aside.
Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirirng occasionally.
Add the amlas, mix well and cook on a slow flame for 30 minutes, while stirring occasionally or till the amlas are soft. Cover it with a lid and keep aside to mature for 2 days.
Drain and reserve the syrup as well as the amlas.
Put the syrup back into the same deep non-stick pan along with the cardamom powder and saffron, mix well and cook on a high flame for 8 minutes, while stirring occasionally.
Add the drained amlas, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Cool it completely and store the amla murabba in an air-tight glass container and use as required.

Amla Murabba, Rajasthani Recipe recipe with step by step photos

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How to make Amla Murabba

To prepare Rajasthani amla murabba, wash the gooseberries in a bowl or under running water. Use firm, blemish-free amlas to make the amla murabba. Indian gooseberries or amla boosts overall health and is rich in vitamin C, fibre.
Wipe them dry using a muslin cloth or clean kitchen towel so they do not slip your hands while pricking.
Prick them with a fork at regular intervals.
Boil enough water in a deep non-stick pan.
Add the amlas.
Boil on a high flame for 10 minutes. Pierce a knife in the center to check if the amlas are tender or no and cook accordingly.
After 10 minutes, drain the amlas and keep aside.
To make sugar syrup for amla murabba, in a deep non-stick pan take sugar. You can even make use of jaggery or honey to prepare avla murabba.
Add 3 cups of water.
Mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the amlas.
Mix well and cook on a low flame for 30 minutes, while stirring occasionally or till the amlas are soft.
Cover it with a lid and keep aside to mature for 2 days. This will soften the amlas. Make sure you toss it very well every day without using your hands to avoid the formation of fungus. If using a spoon to mix, ensure it is sterilized clean and moisture-free.
After 2 days, the amla murabba will look like this.
Drain and reserve the syrup as well as the amlas.
Put the syrup back into the same deep non-stick pan.
Add the cardamom powder for a delicate aroma.
Add saffron. It elevates the taste ofamla murabba | Rajasthani amla murraba | Indian gooseberrymurabba|
Mix well and cook on a high flame for 8 minutes, while stirring occasionally.
Add the drained amlas.
Mix well and cook on a medium flame for 5 minutes, while stirring occasionally. The sugar syrup must be thick enough to coat the amlas nicely. If you over-cook the amla murabba, the skin may get hard.
Cool theamla murabba | Rajasthani amla murraba | Indian gooseberrymurabba|completely and store in an air-tight glass container and use as required.