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.
Amla Murabba with Jaggery
Equipment
- wok
- fork
- Spatula
- glass jar
Ingredients
- 350 gm Indian gooseberries
- 250 gm jaggery
- 20 gm alum
- 2 cardamom
- 1/2 tbsp black salt
- 1/2 Lemon(gandharaj
- 1/2 tbsp Peppercorn powder
Instructions
- 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 thegooseberries 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, almostboiled.
- Stir those 3-4 minutes more to get the required consistency (singlethread consistency) of the jaggery syrup.
- Now turn off the flame.
- And allow them to cool in room temperature
- Then transfer them to a glass jar.
- You can store them for future use.