Amla Murabba / आंवला मुरब्बा

Amla Murabba / आंवला मुरब्बा

amla murabba
Print Pin
5 from 1 vote

Amla Murabba / आंवला मुरब्बा

Amla is very beneficial for health as well as for face and
hair.
On one hand, using Amla in food reduces facial dullness,
while using Amla in the hair also makes the gray hair to black and also very helpful in
making the hair thick and strong.
It is very beneficial to use Indian gooseberry in high blood
pressure.
The use of amla also increases eyesight.
Using amla helps in reducing body weight.
The use of amla increases the glow of the skin of the face and also reduces stains.
Amla also reduces cold and cough due to vitamin C in amla.
Amla or Indian gooseberry fruits are reputed to contain high amounts of ascorbic acid (vitamin C) and have a bitter taste that may derive from a high density of ellagitannins, such as
emblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin
(14%).Amla also contains punicafolin and phyllanemblinin A, phyllanemblin other
polyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.
Course Indian, Main Course, Pickle
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 2 days
Total Time 2 days 1 hour 5 minutes
Servings 20 People
Cost 100 rupee

Equipment

  • Big Bowl orKadai
  • Mortar and Pestle
  • Big Tablespoon

Ingredients

  • 1 Kg Amla / Indian Gooseberry
  • 1 Kg Sugar / Shakkar ( cheeni )
  • 10 Unit Green Cardamom / Hari Elaichi
  • 6 Strands Saffron
  • 12 Cup Water / Pani

Instructions

  • To make amla murabba/gooseberry murabba, take 1 kg of amla/gooseberry.
    To make amla murabba/gooseberry murabba, take 1 kg of amla/gooseberry.
  • Wash the gooseberry.
  • Wipe the gooseberry with clean cloth.
  • Make powder of 10 to 12 cardamom.
    Make 10 to 12 cardamom powder.
  • Take 5 to 6 saffron sticks.
    Take 5 to 6 saffron sticks.
  • Prick amla/gooseberry with a fork.
    So that the syrup is well filled inside.
    Prick amla/gooseberry with a fork.
  • Take a big pot, add 6 cups of water in the pot.
    Take a big pot, add 6 cups of water in the pot.


  • Put the vessel/pot on gas.








  • Turn the flame on high.








  • Cover the pot with a plate.






    Cover the pot with a plate.


  • Allow the water to boil.






    Allow the water to boil.


  • When the water boils then add amla/gooseberry to the water.






    When the water boils then add amla/gooseberry to the water.


  • Cook the amla/gooseberry on high heat for 15 minutes.






    Cook the gooseberry on high heat for 15 minutes.


  • After 15 minutes, take out the amla/gooseberry with water and keep it
    aside.






    After 15 minutes, take out the amla/gooseberry with water and keep it aside.


  • Now put 6 cups of water in a large pot or kadhai.





    Now put 6 cups of water in a large pot or kadhai and add 1 kg of sugar along with it to the gas.
  • And add 1 kg of sugar along with it to the gas.
    And add 1 kg of sugar along with it to the gas.


  • Allow the syrup to boil.






    Allow the syrup to boil.


  • Now add amla/gooseberry to this syrup.






    Now add amla/gooseberry to this syrup and let it cook for 40 minutes on low heat so that the amla/gooseberry becomes soft.


  • And let it cook for 40 minutes on low heat so that the
    gooseberry becomes soft.






    And let it cook for 40 minutes <span class="wprm-timer" data-seconds="2400"></span>on low heat so that the gooseberry becomes soft.


  • Now turn off the gas.








  • Allow the mixture to cool.






    Allow the mixture to cool.


  • Cover the plate with a pot or pan and let the gooseberry
    soak in the syrup for at least 2 days.






    Cover the plate with a pot or pan and let the gooseberry soak in the syrup for at least 2 days.


  • On the third day, remove the gooseberry from the syrup and
    keep it on a separate plate.






    On the third day, remove the gooseberry from the syrup and keep it on a separate plate.


  • Now add cardamom powder and saffron strands to the syrup and cook until the syrup is formed.






    Now add cardamom powder and saffron sticks to the syrup and cook until the syrup is formed.


  • Put the gas on the high flame.






    When one string is formed in syrup, then put the amla/gooseberries in the syrup and let the amla cook for 5 minutes<span class="wprm-timer" data-seconds="300"></span> on low flame.

  • Heat syrup until one string of syrup formed,
    then put the amla/gooseberries in the syrup and let the amla cook for 5 minutes on low flame.






    Heat syrup until one string of syrup formed, then put the amla/gooseberries in the syrup and let the amla cook for 5 minutes<span class="wprm-timer" data-seconds="300"></span> on low flame.

  • Turn off the gas after 5 minutes.
    Allow the amla/gooseberry to cool in the syrup.








    Allow the amla/gooseberry to cool in the syrup.
  • Amla/Gooseberry murabba is ready.


    Amla/Gooseberry murabba is ready.
  • Put the Amla/Gooseberry murabba in a sterilized glass jar.


    Put the Amla/Gooseberry murabba in a sterilized glass jar.
  • These Amla/Gooseberry murabba will last for one year.
    These Amla/Gooseberry murabba will last for one year.

Notes

  1. Amla is very beneficial for health as well as for face and
    hair.
  2. On one hand, using Amla in food reduces facial dullness,
    while using Amla in the hair also makes the gray hair to black and also very helpful in making the hair thick and strong.
  3. It is very beneficial to use Indian gooseberry in high blood
    pressure.
  4. The use of amla also increases eyesight.
  5. Using amla helps in reducing body weight.
  6. Amla also increases disease resistance.
  7. The use of amla increases the glow of the skin of the face
    and also reduces stains.
  8. Amla also reduces cold and cough due to vitamin C in amla.
  9. Amla or Indian gooseberry fruits are reputed to contain high amounts of ascorbic acid (vitamin C) and have a bitter taste that may derive from a high density of ellagitannins, such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin(14%).
  10. Amla also contains punicafolin and phyllanemblinin A, phyllanemblin other
    polyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.

Leave a Comment

Don`t copy text!