Amla or gooseberry is a round shape fruit contains one hard seed and edible pulp. It is very rich source of vitamin C. They are very good for stomach, Hair, sharpen the mind also use for various medicinal purposes.
I never like the raw Amla, it has sour & sweet taste. There only one way I can eat Amla and that is Amla Murabba.
What is Murabba?
What is Murabba?
Murabba is Arabic name that denotes sweetener use to preserve any fruit and it can store for a year.
See my earlier post of Mango Murabba.
Gooseberries are available in winter season. Try to make Amla in a large batch and savour it whole year.
Before we proceed to the recipe I must tell you this is a very long process, it could take 2-3 days for completion and pricking Amla is tedious task, which I hate doing it.
|Amla (Gooseberries)||500 gm|
|Alum (Phitkari)||good pinch|
- Soak the Amlas in water for 30 minutes and wash it thoroughly.
- Use fork to prick amlas at regular intervals.
- Take all amlas in a large stainless steel and cover it with water.
- Add Alum in to it and keep it on high flame.When you observe its boiling, Switch off the flame.
- Drain it. Cover it with sugar and keep it aside for 12hrs.
- Now, cook it for 5 minutes, let it rest for another 12 hours.
- Again place them on a gas stove and repeat the process until you find the sugar syrup sticky, (Do not overcook, sugar syrup will turn hard)
- Check the consistency and store them once it is cool down.
- RS Notes :-)
- Pricking of gooseberries could be messy part, Do not forget to wear apron. If amla juice spill on your dress, it will give you hard stain that is difficult to remove.
- Resting time is necessary in order to check the correct consistency of sugar syrup and evaporate amlas water.
Check the consistency of sugar syrup using thumb and first finger. It should be sticky.