A Delightful Amla Murabba- Indian Gooseberries Preserve

Amla Murabba

Boiled Amla Murabba with Elaichi Powder and Black Salt

Ingredients:

• Amla (Indian Gooseberry) - 500 grams
• Sugar - 500 grams
• Water - 1 cup
• Elaichi (Cardamom) Powder - 1 teaspoon
• Black Salt - 1/2 teaspoon

Instructions:

1. Wash the Amla:

   Thoroughly wash the Amla and prick them all over with a fork.

2. Boiling the Amla:
   • In a pot, bring water to a boil. Add the pricked Amla to the boiling water and cook until they become slightly tender. This may take around 10-15 minutes.
3. Drain and Cool:

   Drain the water from the boiled Amla and let them cool.

4. Prepare Sugar Syrup:
   • In a separate pot, combine sugar and water. Bring it to a boil, stirring until the sugar completely dissolves.
5. Cook Sugar Syrup:
   • Once the sugar syrup reaches a boil, reduce the heat to a simmer and continue cooking until it forms a syrup of one-string consistency. This usually takes around 15-20 minutes.
6. Add Amla to Syrup:
   • Add the boiled and cooled Amla to the sugar syrup. Stir gently to ensure that the Amla is well-coated with the syrup.
7. Simmer:
   • Let the Amla simmer in the sugar syrup on low heat until they become soft, and the syrup thickens. This may take approximately 20-25 minutes.
8. Add Elaichi Powder and Black Salt:
   • Turn off the heat and add elaichi (cardamom) powder and black salt to the mixture. Stir well to incorporate these flavors.
9. Cool Down Amla Murabba:

   Let the Amla Murabba cool down in the syrup.

10. Transfer to Jars:
    • Once cooled, transfer the Amla Murabba along with the syrup, elaichi powder, and black salt into clean, sterilized jars.
11. Store and Enjoy:
    • Store the jars in a cool, dry place. Allow the Amla Murabba to sit for a day or two before consuming to allow the flavors to meld.

Enjoy your boiled Amla Murabba with elaichi powder and black salt!