Amla Murabba

Amla (Nellikka) Preserve

Amla Murabba

Amla (Nellikka) Preserve

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By S Viswanath

Published On: 09 Apr 2006

Rating: 4
11 Votes, 5 Reviews
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3 Hours
Served : 25
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Amla Murabba Amla Murabba By S Viswanath Amla Murabba Published: Amla (Nellikka) Preserve 4 stars based on 5 reviews Total time: Yield: 25 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Gooseberries(Amla/Nellikka) : 1 kg
(fresh
big and firm)
Sugar : 1 1/4 kg
Citric acid : 4 gm
Alum : 1/2 tsp(for each usage)
(optional)
Directions:
1. Wash and prick amlas all over with a fork. 2. Dissolve alum in 2 litres of water. 3. Soak amlas in this water for 24 hours. 4. Wash again with alum water. 5. Put amlas in boiling water and boil for 2 mins. Keep aside. 6. Prepare sugar syrup with 3/4 litre of water. 7. :- Syrup should be just sticky enough when touched between finger and thumb. 8. Put amlas in syrup for 24 hours. 9. Remove amlas from syrup. 10. Boil the syrup to original consistency. 11. Add citric acid and strain. 12. Put amlas back in syrup and keep aside for 24 hours. 13. Repeat this process of removing amla, boiling syrup and adding amla for 4 days. 14. :- By now amla will stop oozing water and making liquid thinner. 15. Preserve cooled murabba in a clean tight jar. 16. Preparation time:- The process takes a little time each of 5 days.
Yields:- 2 kg amla with syrup
Shelflife:- 3 months 17. :- Use of alum is optional.

Ingredients

Directions

Step 1

Wash and prick amlas all over with a fork.

Step 2

Dissolve alum in 2 litres of water.

Step 3

Soak amlas in this water for 24 hours.

Step 4

Wash again with alum water.

Step 5

Put amlas in boiling water and boil for 2 mins. Keep aside.

Step 6

Prepare sugar syrup with 3/4 litre of water.

Step 7

:- Syrup should be just sticky enough when touched between finger and thumb.

Step 8

Put amlas in syrup for 24 hours.

Step 9

Remove amlas from syrup.

Step 10

Boil the syrup to original consistency.

Step 11

Add citric acid and strain.

Step 12

Put amlas back in syrup and keep aside for 24 hours.

Step 13

Repeat this process of removing amla, boiling syrup and adding amla for 4 days.

Step 14

:- By now amla will stop oozing water and making liquid thinner.

Step 15

Preserve cooled murabba in a clean tight jar.

Step 16

Preparation time:- The process takes a little time each of 5 days.
Yields:- 2 kg amla with syrup
Shelflife:- 3 months

Step 17

:- Use of alum is optional.

user
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Swaminathan

Very delicious and useful too.

user
Reply
Deepak

realy i need it

user
Reply
Parihar

It is one of the best way to preserve Amla.

user
Reply
latha

i was looking for this recipe.thank u so much

user
Reply
C V Pillai

Very good way to conserve Nellikka. It is tasty too..

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