Amla Murabba
Amla Murabba
Amla (Nellikka) Preserve
Ingredients
- 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
Instructions
- 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.
- :- 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.
Tried this recipe?Let us know how it was!
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