Amla Murabba


Amla Murabba

Amla (Nellikka) Preserve
Prep Time 3 hours
Total Time 3 hours
Cuisine North Indian
Servings 25 people


  • 1 kg Gooseberries fresh, big and firm, Amla/Nellikka
  • 1 1/4 kg Sugar
  • 4 gm Citric acid
  • 1/2 tsp Alum for each usage)(optional


  • Wash and prick amlas all over with a fork.
  • Dissolve alum in 2 litres of water.
  • Soak amlas in this water for 24 hours.
  • Wash again with alum water.
  • Put amlas in boiling water and boil for 2 mins. Keep aside.
  • Prepare sugar syrup with 3/4 litre of water.
  • :- Syrup should be just sticky enough when touched between finger and thumb.
  • Put amlas in syrup for 24 hours.
  • Remove amlas from syrup.
  • Boil the syrup to original consistency.
  • Add citric acid and strain.
  • Put amlas back in syrup and keep aside for 24 hours.
  • Repeat this process of removing amla, boiling syrup and adding amla for 4 days.
  • :- By now amla will stop oozing water and making liquid thinner.
  • Preserve cooled murabba in a clean tight jar.
  • Preparation time:- The process takes a little time each of 5 days. Yields:- 2 kg amla with syrup Shelflife:- 3 months
  • :- Use of alum is optional.
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