Amla Murabba / Gooseberry Syrup
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 asemblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin(14%).Amla also contains punicafolin and phyllanemblinin A, phyllanemblin otherpolyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.
Servings 20 People
Calories
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.
- Wash the gooseberry.
- Wipe the gooseberry with clean cloth.
- Make powder of 10 to 12 cardamom.
- Take 5 to 6 saffron sticks.
- Prick amla/gooseberry with a fork.So that the syrup is well filled inside.
- 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.
Allow the water to boil.
When the water boils then add amla/gooseberry to the water.
Cook the amla/gooseberry on high heat for 15 minutes.
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.- And add 1 kg of sugar along with it to the gas.
Allow the syrup to boil.Heat syrup until one string of syrup formed.
Now add amla/gooseberry to this syrup.
And let it cook for 40 minutes on low heat so that the
gooseberry becomes soft.
Now turn off the gas.
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.
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.
Put the gas on the high flame.
Heat syrup until three string of syrup formed, then put the amla/gooseberries in the syrup and let the amla cook for 5 minutes on low flame.
Turn off the gas after 5 minutes.
Allow the amla/gooseberry to cool in the syrup.- Amla/Gooseberry murabba is ready.
- Put the Amla/Gooseberry murabba in a sterilized glass jar.
- These Amla/Gooseberry murabba will last for one year.
Notes
- Amla/ Gooseberry is very beneficial for health as well as for face and hair.
- On one hand, using Amla/ Gooseberry in food reduces facial dullness, while using Amla/ Gooseberry 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/ gooseberry also increases eyesight.
- Using amla helps in reducing body weight.
- Amla also increases disease resistance.
- 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.
