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.
Cover the pot with a plate.
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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.
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.