How to make Amle Ka Murabba -

Indian gooseberry or amlas cooked and preserved in cardamom and saffron flavoured sugar syrup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Amla, Sugar (चीनी)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Amle Ka Murabba checkout Amla Pickle. You can also find more Pickles, Jams and Chutneys recipes like Pudina Chutney Peanut Dip Hing Mango Pickle - SK Khazana Sweet Olive Pickle

Amle Ka Murabba

Amle Ka Murabba Recipe Card

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An amle ka murabba is an accompaniment that is a must try if you a fan of the sweet- tangy flavour profile. Moreover Indian gooseberry or amla is a super healthy ingredient. It is a rich source of antioxidants, iron, vitamin A, C, fiber, potassium, magnesium, calcium. So it makes a lot of sense to make a batch of this preserve when the fruit is in season, because you can easily store it for more than a couple of months.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Amle Ka Murabba Recipe

  • Amla 1 kilogram

  • Sugar 1 1/2 kilograms

  • Black cardamom seeds crushed 1 teaspoon

  • Almonds blanched and slivered 10-15

  • Saffron (kesar) a few strands

Method

Step 1

Place amla in a pan, add two cups of water and cover and cook on low heat for ten to fifteen till amla is tender and water has reduced to half the quantity.

Step 2

Drain, separate the amla segments, remove the seeds and set aside. Reserve the cooking liquour.

Step 3

Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency.

Step 4

Add amla and continue to cook. Add crushed black cardamom seeds, almonds and saffron.

Step 5

Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The syrup by now should be of two-string consistency. Cool and store in airtight jars.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.