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Amla Murabba is a sweet preserve made from Indian gooseberries (amla) that are simmered in jaggery syrup. This traditional delicacy originates from Ayurvedic practices and offers a delightful combination of sweet and tangy flavors. Here we will tell you how to make amla murabba with jaggery. You will get easy recipe steps with pictures and tips.

Amla murabba is rich in immune-boosting vitamin C, while jaggery contributes antioxidants and essential minerals. Together, they form a nutritional powerhouse that supports overall health.

Amla murabba is very popular in India due to its unique combination of delightful taste, cooking versatility, and numerous health benefits.

Table of Contents

What Is Murabba?

Murabba is a type of traditional South Asian sweet preserve or condiment made by cooking fruits or vegetables with sugar or jaggery until they reach a jam-like consistency. The process involves simmering the fruit or vegetable in a sugar or jaggery syrup with various spices until it thickens and becomes sweet. Common fruits used for making murabba include amla (Indian gooseberry), mango, apple, and rose petals.

About Amla Murabba Recipe

Although you can also make amla murabba with sugar, making amla murabba with jaggery is a health-conscious choice that combines the nutritional benefits of Amla with the wholesome sweetness of jaggery.

This recipe of amla murabba with jaggery is the best option for people who prefer healthy food. you can try this recipe, it’s both healthy and delicious.

Ingredients:

1 kg amla (Indian gooseberry)
Water as required
1 piece alum
1 kg jaggery
3-4 cardamom

How To Make Amla Murabba with Jaggery

First of all, wash 1 kg of amla and dry them. Then prick them with a fork. Prick all sides of amla. It helps in absorbing flavor.

In a pan, add water as required and keep it for boiling. Then put some alum pieces and mix well.

After that, add amla and turn off the flame. Cover it with a lid and keep it for 1 hour.

After 1 hour, amla becomes soft. Transfer it to a plate and wipe it with tissue paper or dry cloth.

Then keep the amla for drying in sunlight for 1 to 1.5 hours.

After that, put amla and 1 kg of jaggery in a bowl. Combine and keep it for one hour.

When the amla and jaggery released their water transfer it to a pan for heating.

Add the three to four crushed cardamoms.

Stir it continuously and cook it on a medium flame. As amla gets cooked, its color will change.

You have to cook amla for about 1 hour. In one hour amla will absorb the sweetness of jaggery.

When the amla color has changed and the syrup turned thicker then turn off the flame and take it out in a bowl.

Your homemade Amla Murabba with Jaggery is ready. Serve it with meals as an accompaniment item.

Tips To Make Perfect Amla Murabba

Choose good-quality jaggery. The quality of jaggery impacts the sweetness and overall taste of the murabba.

You can add black salt for extra flavor.

You can add clove, ginger, mint, or other spices to the murabba according to your taste preferences for different flavors.

Store the amla murabba in clean and airtight jars. Do not use steel containers to store the murabba.

RECIPE CARD

How To Make Amla Murabba with Jaggery

Course: Accompaniment, MurabbaCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Amla Murabba is a sweet preserve made from Indian gooseberries (amla) that are simmered in jaggery syrup. This traditional delicacy originates from Ayurvedic practices and offers a delightful combination of sweet and tangy flavors. Here we will tell you how to make amla murabba with jaggery. You will get easy recipe steps with pictures and tips.

Ingredients :

1 kg amla (Indian gooseberry)
Water as required
1 piece alum
1 kg jaggery
3-4 cardamom

Directions

First of all, wash 1 kg of amla and dry them. Then prick them with a fork. Prick all sides of amla. It helps in absorbing flavor.
In a pan, add water as required and keep it for boiling. Then put some alum pieces and mix well.
After that, add amla and turn off the flame. Cover it with a lid and keep it for 1 hour.
After 1 hour, amla becomes soft. Transfer it to a plate and wipe it with tissue paper or dry cloth.
Then keep the amla for drying in sunlight for 1 to 1.5 hours.
After that, put amla and 1 kg of jaggery in a bowl. Combine and keep it for one hour.
When the amla and jaggery released their water transfer it to a pan for heating.
Add the three to four crushed cardamoms.
Stir it continuously and cook it on a medium flame. As amla gets cooked, its color will change.
You have to cook amla for about 1 hour. In one hour amla will absorb the sweetness of jaggery.
When the amla color has changed and the syrup turned thicker then turn off the flame and take it out in a bowl.
Your homemade Amla Murabba with Jaggery is ready. Serve it with meals as an accompaniment item.

Notes

Choose good-quality jaggery. The quality of jaggery impacts the sweetness and overall taste of the murabba.
You can add black salt for extra flavor.
You can add clove, ginger, mint, or other spices to the murabba according to your taste preferences for different flavors.
Store the amla murabba in clean and airtight jars. Do not use steel containers to store the murabba.

Comment below with your thoughts and share this Amla Murabba with Jaggery recipe with your fellow food lovers.

Images by, Masala Kitchen – https://youtu.be/uFlVeYOqmKk?si=4Uuv0UX0TV-Od_6t