Ingredients:
Fresh Amla (Indian Gooseberry) - 1 kg.
Sugar - 500 g (½ kg).
Water - 6 cups.
A few saffron strands.
Cardamom Powder - ¼ teaspoon.
Instructions:
Wash the amla thoroughly and prick each fruit with a fork to help absorb syrup.
Boil or steam the amla for about 10 minutes, or until soft and tender.
In a separate pot, prepare sugar syrup by boiling sugar and water together until it reaches a one-thread consistency.
Add the cooked amla to the syrup and simmer for 4-5 minutes.
Stir in cardamom powder and saffron strands.
Continue simmering until the syrup thickens and the amla is fully soaked and glazed.
Let it cool completely to room temperature.
Store your homemade amla murabba in a clean, sterilised, airtight glass jar.
Storage Tip:
This amla murabba can be safely stored at room temperature for up to 1 year.
Health Benefits of Amla Murabba
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