How to Make Gurer Amla Murabba/ Amla Murabba with Jaggery/ Sweet pickle or Murabba of Indian gooseberries

Indian gooseberries are washed and then pricked by fork and overnight soaked in alum /fitkari water, then simmered in a jaggery syrup along with green cardamom and cook until tender; this is How to Make Gurer Amla Murabba/ Amla Murabba with Jaggery/ Sweet pickle or Murabba of Indian gooseberries. The main and only tricks, in this recipe, are to cook the jaggery. It should reach the single thread consistency where you have to turn off the flame, not before or after, otherwise the whole recipe will be wasted. You can check in my older post How to make Amla Murabba made with sugar.
Equipment required
- Wok
- fork
- Spatula
- Glass jar
Ingredients of Amla Murabba
- Indian gooseberries-350gm
- Jaggery-250 gm
- Alum-1/2 inch(20 gm)
- Cardamom-2
- Black salt-1/2 tbsp
- Lemon(Gandhara)-1/2
- Peppercorn powder-1/2 tbsp
How to Make Gurer Amla Murabba/ Amla Murabba with Jaggery
Wash and prick all the amla with the help of a fork

Take 1 alum cake

And put it in the grinder jar

Make a fine paste

Mix the alum powder with 500 ml water in a bowl and dip the gooseberries in it, and allow it to soak for 12-14 hours
.

Heat ½ cup of water in a pan

Add the jaggery and stir it to dissolve in water.

Jaggery is dissolved completely

Add the gooseberry.

Sprinkle lemon juice.

Add black salt

Add peppercorn powder

And stir them frequently

Slowly the color is changing

Now check the gooseberry with the help of a fork, it almost boiled.

Stir those 3-4 minutes more to get the required consistency (single thread consistency) of the jaggery syrup.

Now turn off the flame.

And allow them to cool to room temperature
Then transfer them to a glass jar.

You can store them for future use. You can check how the amla became juicy and soft.
