Amla Murabba Making Tips: Who does not know about the properties of Amla? Amla does not need any praise. Amla is used the most to make murabba. Its taste is sweet and spicy too. You can store Amla murabba for a long time. Amla contains vitamin C and anti-oxidant properties which increase immunity.
Vitamin A and Vitamin C present in Amla are very beneficial for skin and hair. By eating Amla Murabba, we can also control our anger. Consuming Amla Murabba once or twice a day is generally considered very beneficial. If you want to make Amla Murabba in a very easy way, then note the method given below.
Ingredients for making Amla Murabba:
One kg Amla
500 grams powdered sugar
One liter water
One teaspoon celery
One teaspoon cumin powder
Method of making Amla Murabba:
First of all wash Amla two to three times and make holes in it with the help of a fork. Now put one liter of water on the gas and heat the water well and add Amla to the water. Amla should not be cooked too much. In 10 to 15 minutes when you feel that the Amla has started boiling, turn off the gas flame. When the Amla cools down completely, take out the seeds from the middle. Cover all the Amla in a glass vessel and leave it for three days.
After 3 days, when the Amla releases all its water, filter it well with the help of a sieve. Spread the Amla well in a plate, so that it dries well. Put a pan on the gas and add sugar and half a cup of water, keep the flame low so that the sugar dissolves slowly. If you increase the flame, the sugar may burn from the bottom and spoil the taste of the jam. Mix the amla well in the sugar. Keep stirring it at short intervals.
Cook it like this for 20 to 25 minutes until the syrup thickens. Try putting the syrup between your fingers, if it looks like a string, then understand that your syrup is perfect. And the jam is ready.
Now keep the jam in a glass jar. Add half a teaspoon of cumin seeds, half a teaspoon of black pepper powder, one teaspoon of chaat masala and salt and mix well. Use a glass vessel to store the amla jam. This will prevent the amla jam from spoiling quickly. Traditionally, amla jam is also made in alum or lime water. But you can also make Amla Murabba as per the recipe given above. It tastes equally delicious.