Amla Murabba

A winter special murabba loaded with nutrients and it’s easy to make though it takes few days time but it’s worth it.

Ingredients:-

• 500 gm Gooseberry / Amla
• 250 gm Sugar / Cheeni
• 1/2 cup Water
• 1/2 tsp Green cardamom powder / Hari elachi

Method:-

1. Take about a litre of water in a big vessel and let it come to a boil.
2. Keep the Gooseberries over a perforated tray. And then placed this tray over the boiling water.
3. Steam cook the Gooseberries for 8-10 minutes or until soft.
4. Now remove and let it come down to room temperature.
5. Now taking a fork pierce the Gooseberries all over.
6. In a vessel add sugar along with water,keeping heat to a low-medium let sugar melt and come to a boil.
7. After a while check the syrup,( when it’s not too hot )  keeping heat low by taking it a little from the back of your spatula between the first finger and thumb.We require here a one string or more than one string consistency of the sugar syrup.
8. Then immediately drop the Gooseberries in the syrup and let them cook in the boiling syrup for 5 minutes on low.
9. Add Cardamom powder,cover and let Gooseberries boil for another 5 minutes on low
10. Put off the stove and let the Gooseberries be as it is in syrup for another 24-48 hours before you enjoy them.
11. Keep stored with or without syrup in an air tight container in the fridge.

Tips :-

• Piercing the gooseberry helps in better absorption of sugar syrup.
• After adding Gooseberries in Sugar syrup you will find the quantity of syrup increased because of the release of juice from Gooseberries / Amla.This is the reason we make a thick consistency Sugar syrup because eventually by the release of juice from Amla the syrup gets thin.
• Life of Amla murabba will be much more with the syrup.

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