Namaskar Welcome to nishamadhulika.com
Today we are making amla murabba.
Gooseberries are enriched with Iron and Vitamin C which are good for our body.
One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day.
Let’s start with the procedure of making Gooseberry murabba.
We have taken 1 kilograms of gooseberry for making the murabba.
We take little big sized and little ripe gooseberries.
As you can see there is slight brown color over the gooseberries, they are not completely green in color.
These are ripe gooseberries so they are less tangy in taste and are perfect for making murabba.
Ripe gooseberries are available in market from the month of December.
So select ripe and big sized gooseberries from the market.
We have thoroughly washed gooseberries 2 to 3 times and soaked them in water for a day.
Drain out the water.
Rinse well and let the water dry completely and then use the gooseberries.
Now we will prick them.
Take a fork and prick the gooseberry like this digging the fork inside it nicely.
Be little cautious while pricking the gooseberries.
Make sure you don’t hurt your hand.
If the amla slips from your hand then the fork can hurt you.
So very cautiously prick the gooseberries.
We are done with pricking one gooseberry, place it inside a separate bowl and likewise prick rest of the gooseberries as well.
We are done with pricking the gooseberries, let us now boil them.
Take enough water that the amlas are nicely drenched into it.
So, here we have taken water in a vessel.
Turn on the flame and let the water simmer.
Cover the vessel so that water starts simmering quickly.
Water has started boiling, now let us drop the amlas into it.
Now let the water simmer again and continue boiling the amlas for another 2 minutes.
So, let the water simmer again.
Water has started boiling, now continue boiling the amlas for 2 more minutes.
2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
5 minutes are done and the amlas have turned tender as well.
Drain out the amlas from the water.
We have drained out the amlas from water, now let us cook them in sugar syrup.
Remove this vessel with water and place another vessel.
For making the syrup we have taken 1.5 kilograms of sugar.
Add the sugar to the pan.
If you don’t want to prepare sugar syrup, then just mix the sugar to the amlas and check after 4 to 5 minutes.
The juice from amlas gets released and the sugar dissolves as well to a large extent .i.e. the sugar turns into syrup form automatically.
So with this amlas are prepared little quickly but we need to keep them aside for a while.
But if we need to make them instantly, then add them to the syrup directly followed by 1 cup of water.
Turn on the flame and keep it low so that sugar dissolves gradually.
If we add too much of water then we will need to cook it for more time as we need sugar syrup with thick consistency.
So, to prepare the murabba quickly and to make the syrup dense in consistency instantly.
We are adding half cup of water.
Initially, keep the flame low so that the sugar dissolves gradually.
Keep stirring the sugar with a spoon.
We have added amlas here so that they release their juice as well on being heated and the sugar syrup will melt too quickly.
Keep stirring at regular intervals.
The quantity of water has increased in the syrup.
We are cooking it a very low flame as water is added in very less quantity.
Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
But if we increase the flame then the syrup will start turning brown from beneath.
So we are letting it melt gradually.
If we add too much of water then we will need to cook it for more time as we need sugar syrup with thick consistency.
The flame is kept low, stir it a little now.
Sugar syrup is dense now, it takees 25 minutes for the sugar syrup to become dense.
To check it, take a small bowl and pour few drops of suagr syurp into it.
Once cooled down take syrup between your finger and thumb and stretch apart.
Sugar syrup is having threads and is dense.
Amla murabba is now ready, turn off the flame.
Transfer the murabba in a glass container and check later
Steel vessel can be used for making the murabba but we cannot leave the amlas inside it for too long.
Don’t cook murabba in Iron or aluminum vessels as the murabba will stale too quickly.
Transfer the murabba in a glass container
Let the sugar syrup cool down a little as we don’t add syrup in glass container when its too hot.
Meanwhile let us peel and grind the cardamom.
Now let us mix spices to the murabba.
We have taken 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder.
Mix well.
Amla murabba is ready for now but we will check it after 2 to 3 days.
We are checking amlas after three days and these are drenched completely in the sugar syrup.
Amlas have absorbed the syrup nicely and turned sweet in taste.
Also we checked the sugar syrup.
At that time the syrup was little thick in consistency.
But with the juices of amlas the sugar syrup has turned into right consistency.
Sugar syrup is as gooey as honey and is also not too thick in consistency.
If the sugar syrup turns too thin then transfer the murabba in another vessel and cook it for few more minutes until it gets little dense in consistency.
If the sugar syrup turns too thick then boil some water and mix 1 to 2 tbsp to the syrup to make it thin consistency.
We don’t need too thin or too thick consistency of sugar syrup.
If the syrup is too thin then the murabba gets spoiled too quickly and if the syrup is too thick then it gets little solid.
Murabba is ready to be consumed.
We are done with making the murabba too quickly.
But traditionally gooseberries are drenched in alum or limestone mixed water for two days for making the murabba.
Here we have not drenched the gooseberries.
Just prick them, boil and prepare the murabba.
I have already prepared murabba with this method and tasted it as well.
Amla murabba is as delicious as murabba prepared drenching the amlas in alum or limestone water.
This murabba can be prepared quickly and it is now ready to be served.
Store amla murabba in any glass or food grade container.
Whenever you wish to consume the murabba, take a clean and dry spoon to take out the murabba from the container.
Amla murabba tastes good for more than a year.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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