Amla Murabba

Amla (Nellikka) Preserve

Amla Murabba

Amla (Nellikka) Preserve

Category : Vegetarian, Pickles

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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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.


Very delicious and useful too.


realy i need it


It is one of the best way to preserve Amla.


i was looking for this recipe.thank u so much

C V Pillai

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

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