Recipe : Amla Murabba (for winters)

Amla, or the Indian Gooseberry is one of the richest sources of Vitamin C and a great
immuno-modulator. You should buy this in lots during the winter season. And heres
something you can do with it to preserve. Its called Amla Murabba or The Indian
Gooseberry Conserve
Ingredients:
1 kg. fresh big firm amlas (Indian Gooseberries)
1-1/4 kg. sugar
4 gms. Citric acid
1/2 tsp. alum (for each usage)
Method:
Wash and prick amlas all over with a fork.
Dissolve alum in 2 litres water.
Soak amlas in this water for 24 hours.
Wash again with alum water.
Put amlas in boiling water and boil for 2 minutes.
Remove keep aside.
Prepare sugar syrup with 3/4 litre water.
Syrup should be just stick enough when touch between finger and thumb.
Put amlas in syrup for 24 hours.
Remove amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put amlas back in syrup. Keep aide for 24 hours.
Repeat this process :Remove amla, boil syrup, add amla for 4 days.
By now amla will stop oozing water, and making liquid thinner.
Preserve cooled murabba in a clean tight jar.
Making time: process take a little time for each of 5 days.
Makes: 2 kg. amla with syrup
Shelflife: 3 months

AMLA KA MURABBA RECIPE

An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal
tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known
source of vitamin C. Amlas are abundantly available during the winter months. I actually buy a large
quantity of this fruit each year to make murabbas. Whole amlas simmered in a cardamom and saffron
flavoured syrup is one of my personal favourites. There are several traditional recipes for making this
murabba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it
easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes
about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during
which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again
along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup
helps in the preservation of the murabba and also complements the sharp and acidic amla taste. When
preserved for a long period of time, the syrup of the murabba turns to a dark brown to an almost
black colour and takes in all the goodness of the amlas. I am sure you will enjoy this recipe as much I
have enjoyed making it for you.
Add your private note
Storage upto 1 year: In a cool dry place.
Preparation Time: 10 mins.
Maturing Time: 2 days.
Cooking Time: 1 hour 15 mins.
Makes 2 1/2 cups.

Ingredients

20 (500 grams) amlas (indian gooseberries)

2 1/2 cups (500 grams) sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
Method
1. Wash the amlas thoroughly. Prick them with a fork at regular intervals.

2. Boil plenty of water in a pan, add the amlas and boil for 10 minutes over a high flame. Drain and keep
aside.
3. Dissolve the sugar in 3 cups of water and bring the syrup to a boil. Add the amlas and cook over a
slow flame for about 30 to 40 minutes or until the amlas are soft.
4. Allow the mixture to cool completely. Keep covered in a cool dry place for at least 48 hours, so that
the amlas soak in the syrup.
5. On the third day, drain the amlas from the syrup, boil the syrup with cardamom powder and saffron
till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3 to 4 minutes.
6. Allow it to cool completely.
7. Bottle in a sterilised glass jar. Store for upto 1 year at room temperature.

Amla Candy
Amla candy is an another form of Amla Murabba (Sweet Amla Pickle). Children
who do not like to eat Amla Murabba eat Amla candy happily. Amla contains many
nutrients, it is abundant with Vitamin C and is beneficial for our body no matter in
what form it is eaten. Amla strengthens our digestive system and it increases the
resistance power of our body. It is also used in the making of many herbal
medicines. Eating Amla regularly will help you maintain good health.

Amla is available in the market during the winter

season in ample quantities. Enjoy the benefits of fresh Amla through preparations
like Amla Chutney, Amla-fry, or Amla soup daily during this season. It is stored for
the longer term in many forms. You can store it as Amla powder, Amla pickle, Amla
sweet pickle, sweet chutney or Amla candy. Here, we will tell you how to make
Amla candy. You can store this tasty candy and eat it any time. You can make it
sweet or spicy according to your choice.
Ingredients for Amla Candy

Amla: 1 kg ( 30- 35)

Sugar: 700 gm (3.75 Cups)
How to make Amla Candy
Put Amla in a strainer and wash them well. Take a utensil, wash it and fill enough
water in it so that the Amlas will be submerged easily then put it on fire for boiling.
When water begins to boil put the Amlas in boiling water. After the water starts
boiling again keep it boiling for 2 minutes then put off fire and cover these Amlas for
5 minutes with a utensil. Make sure that you don't put the Amlas into the utensils
before the water starts boiling. Put the Amlas for cooking only when the water is
already boiling.
Put these Amlas in a strainer and when they become cold, slice them up using a
knife and throw the kernels away. Put the pieces of Amla in another utensil and
pour around 650 gms of sugar so that it covers the Amlas. Keep the utensil for a
day. Powder the remaining 50 gm sugar.
Next day you will find that the sugar has turned into a syrup and Amla pieces are
floating in this sugar. Stir the syrup and cover it for another 2-3 days.
After 2-3 days, these pieces will not float and will sink to bottom of utensil because
they have soaked up the sugar syrup and become heavier due to that. Now sieve
these pieces from syrup and put them in Sunlight to dry. After drying , coat these
Amlas with the powdered sugar.
Amla candy is ready. Store the candy in an air-tight container and enjoy 6-7 pieces
everyday. This candy is not only good in taste but for health too.
Spicy Amla Candy
Extra ingredients

Black Pepper
Black Salt
Amchur (Powdered Raw Mango) If you want to make the Amla Candy spicier, mix 1
small spoon of black salt, 1/2 spoon of black pepper and 1/2 spoon of Amchur

powder with the refined sugar before you coat the Amlas.

Amla Sharbat
You can use the Amla syrup in the summer to make tasty cool drinks. Thicken it up
by stirring it over a flame for a little while. When it becomes cold then strain it into
an air tight container of plastic or glass. If you like Amla murabba or chutney, then
you will love the Sharbat too. It has the distinct and unique flavor of Amla.
Aamla Murabba Recipe

Ingredients
Amla (Indian Gooseberry) 1 kg
Sugar 1.5 kg
Cardamom 8 to 10 (peel and grind)
Kesar half small spoon
Black pepper 1 small spoon
Black Salt 1 small spoon
Phitkari half spoon
Method
Soak the amla along with Phitkari (alum) in water for 3 days. Take out the amlas and
wash them. Poke the amlas with a fork.

Put 1 liter water in a utensil and heat it. After the water boils, add the amlas and turn off
the burner. Keep the utensil covered for 10 minutes.
Take out the amlas and keep them in a filter so that the water seeps away.
Mix liter water in sugar and make a sweet syrup. Put amlas in the sweet syrup and
heat them. After the amlas becomes soft and the sweet syrup becomes thick turn off the
burner. Now mix cardamom, black pepper, black salt and kesar in the amla syrup. Cool
the Amla Murabba and store them, along with sweet syrup, in a glass container.

AMLE KA MURABBA
An invaluable winter preserve.
Preparation Time : 10-15 minutes
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
Gooseberries , amla
1 kilogram

Sugar

1 1/2 kilograms

Black cardamom seeds, crushed

1 teaspoon

Almonds, blanched and slivered

10-15

Saffron (kesar)
a few strands

METHOD
Place amla in a pan, add two cups of water and cover and cook on low heat for ten to
fifteen till amla is tender and water has reduced to half the quantity. Drain, separate
the amla segments, remove the seeds and set aside. Reserve the cooking liquour.
Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar
dissolves completely and forms a syrup of one string consistency. Add amla and
continue to cook. Add crushed black cardamom seeds, almonds and saffron.
Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The
syrup by now should be of two-string consistency. Cool and store in airtight jars.