how to make amla murabba - #43282
I am looking for some help with this amla murabba recipe. My grandmother used to make the best amla murabba and I’ve tried making it a couple of times, but it never turns out like hers! Last week I got a bunch of fresh amlas from the market, and I was all excited to recreate that lovely sweet-tangy taste. But somehow it just doesn't have that same richness. I boiled the amlas until they were soft, added sugar, and then let it simmer, but it ended up turning into this weird mush, not the lovely, glossy pieces I remember. Do you think I’m doing something wrong? Like, is there a specific way how to make amla murabba that I'm missing? I read about soaking them before cooking, but not sure for how long or if I should change anything in the sugar ratios? And should I add spices to it? Confused if that’s the secret to it! Also, does it matter if the amlas are big or small? Mine were kind of medium, so I hope they’re okay. Any tips or tricks would be really appreciated! I just wanna relive those moments of joy with a good jar of amla murabba. Thanks in advance!
Doctor-recommended remedies for this condition


Doctors' responses
Sounds like you’re on the right track with this delicious journey! Let’s try to capture that rich flavor your grandmother created.
First thing might be soaking the amlas. Before you start cooking, soak them overnight in water. This allows the fruit to retain its firm texture during cooking. Also, prick each amla with a fork in multiple places before soaking — this helps in sugar absorption later on and keeps the amlas whole, not mushy!
After soaking, start by boiling the amlas just until they tender but not completely soft, a light simmer won’t destroy the texture. Drain them, then cool them under tap water to stop the cooking process. This will help keep their shape.
For the sugar ratio, start with 1.25 kg sugar for every 1 kg of amla. When you dissolve the sugar, bring it to a syrup consistency — not too thick, nor too runny. Add the amlas and cook gently. They should become translucent and glossy with time, so patience is key here.
Spices can add that extra dimension, so try a pinch of cardamom and a stick of cinnamon while the syrup thickens. They shouldn’t overpower but enhance the flavor subtly.
Regarding the size, medium amlas are perfect, they balance flavor and texture well. If you ever try with bigger or smaller ones, adjust the boiling time accordingly.
Lastly, for best results let your murabba rest for a few days at room temperature as it’ll develop flavor and richer consistency over time. Store it in a cool dark place when done, maybe that’s the special touch you are missing!

100% Anonymous
600+ certified Ayurvedic experts. No sign-up.
About our doctors
Only qualified ayurvedic doctors who have confirmed the availability of medical education and other certificates of medical practice consult on our service. You can check the qualification confirmation in the doctor's profile.
