amla murabba recipe in hindi, how to make amla murabba
amla murabba recipe by nisha madhulika
Ingredients for Amla Murabba
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
Fitcari – half spoon
How to make Indian Gooseberry Murabba
Soak the amla along with fitcari (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 ½ 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.
amla murabba recipe by madhura
INGREDIENTS
1 cup Amla / Gooseberry
1 cup Sugar
1/2 cup Water
1 piece of Cinnamon stick
4-5 Cloves
Cardamom powder
INSTRUCTIONS
Take amla, wash and dry it really good. Cut it into thin slices.
You can also use the whole amla. But you need to prick it with a toothpick or fork.
You also can use grated amla.
Put the dish in the cooker and pour 1” water above it.
Transfer these slices into a pot that comes with a cooker.
Place the pot containing amla into the cooker and cover it with a dish. Do not add any water in amla.
Close the lid of the cooker and cook until 2 whistles.
Heat up a pan on medium heat. Add sugar and water.
Cook until it attains consistency a little thicker than single thread consistency for about 6-7 minutes.
Add cooked amla and mix well.
Add cardamom powder to taste and cook for another 6-7 minutes until it gets 2 thread consistency.
When pieces of amla become translucent or clear it means that amla is cooked well in sugar syrup.
When syrup becomes enough thick morawala is already.
You can store morawala in a clean glass bottle when it cools down completely.
It remains good for at least 6-7 months.
amla murabba recipe by sanjeev kapoor
Ingredients for Amla Murabba Recipe
Indian gooseberry (amla) 1 kilogram
Sugar 1 1/2 kilograms
Green cardamom seeds crushed 1 teaspoon
Saffron (kesar) crushed 1 teaspoon
Almonds blanched and slivered 10-15
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. Remove the seeds and set aside.
Heat sugar with six cups of water in a thick-bottomed pan and prepare sugar syrup of one string consistency.
Add the cooked amlas along with the cooking liquour and stir.
Add crushed green cardamom seeds and saffron and continue to cook,
uncovered, on low heat till the mixture is thick and translucent.
The syrup by now should be of two-string consistency. Add almonds and stir gently. Cool and store in airtight jars.
