how to make amla murabba - #24166

Making amla murabba can certainly be an enjoyable and rewarding experience, especially when wanting that perfect balance between tangy and sweet. Amla, or Indian gooseberry, indeed packs a punch of vitamin C and other antioxidants, making it a staple in Ayurvedic remedies.

Let’s get into a straightforward method to preserve that delightful taste and texture you’re aiming for.

First things first, it’s indeed advisable to boil the amla before making murabba — it softens the fruit, making it easier to infuse with sugar and spices. Start by washing around 500 grams of fresh amla thoroughly. Make a few slits or small pricks around the amlas using a fork - this helps them soak up the sweet syrup during cooking.

In a pot, boil enough water to fully submerge the amlas. Once the water’s at boiling point, drop in the amlas and let them cook for about 5-7 minutes. Aim for a gentle boil here. They should soften, but not to a point where they fall apart - just soft enough that you can pierce them easily with a fork. Drain them and let them cool.

Next, focus on the syrup. For a not overly sweet yet rich murabba, use approximately 500 grams of sugar. Dissolve the sugar in about 2 cups of water over medium heat, stirring occasionally. Add a few threads of saffron and 5-6 cardamom pods for flavor — these spices really elevate the murabba’s taste.

Once the syrup reaches a single-string consistency (sticky enough that a single thread forms between your finger and thumb when cooled), gently add the boiled amlas. Let them simmer in the syrup for another 15-20 minutes, turning occasionally to ensure they’re well-coated. Here’s the part where you adjust as needed — if the syrup feels too thick, just add a splash of water to balance. Once it cools, store in a clean, dry jar.

A few notes on the process: skipping the soak might leave the amla tough, and the syrup should not be overly thick when hot, as it will thicken further once cooled. Unlike making jam, which involves heavy reduction, murabba should keep amla’s shape and infuse it with syrup rather than disintegrate it. Balance is key, both in flavor and texture - don’t let it turn too sticky.

Give a day or two for the amlas to soak up the syrup, and they will have a delightful, syrupy consistency without being overly sticky. Enjoy this traditional treat, and feel free to tweak the spices based on what you have or prefer!