It is an instant version of the sweet pickle recipe prepared from Indian gooseberries (amla). Murabba is traditionally prepared with fruit, sugar, and spices also the flavor of cardamom and saffron in this murabba makes it even more delicious. you could also term it an Indian jam or preserve. This tangy and yummy recipe is popularly made in Indian households and is eaten as a side dish to the main meal.
I share the perfect ingredient ratio and a few no-fail tips that help you to make the ideal amla murabba on the first attempt. Do try this!
The key to making perfect amla murabba at home are;
- firstly, I would heavily recommend using fresh and juicy amla for this recipe. you can either steam cook or boil this amla in an open vessel till it becomes slightly soft. Also, make sure there is no moisture in amla as it reduces the shelf life of pickles.
- Secondly, in the pickle proportion of amla and sugar should be equal. I take 80% mishri (sakar) and 20% jaggery with amla in this recipe.
- Lastly, store amla pickles in a dry and clean bottle or tin in the refrigerator for a long shelf life. scoop and take only the required quantity in a small container for one- or 2-days use.
Amla murabba recipe | how to make amla murabba | sweet amla pickle recipe
- 500 grm amla - gooseberries
- 400 grm mishri - sakar
- 100 grm jaggery - gud
- ¼ tsp saffron
- 4 cardamoms
- 1 inch cinnamon
- 3 cloves
- ½ tsp dry ginger powder
- ½ tsp black salt
- In a pan, add 4-5 cup water and bring it to boil. Add amla and boil for 7 minutes on medium flame till it becomes slightly soft.
- Take it out from the water and dry it thoroughly. Make sure there is no moisture in amla.
- Meanwhile, in a mixture jar add mishri (sakar) and grind it into fine powder. Keep it aside.
- Now grate amla with big hole grater. Keep it aside.
- Then in a pan, make a layer of grated amla, sugar powder, and gud. (Refer to video)
- Now place a pan on the gas. Keep the flame on low and stir it.
- When sugar and gud are completely dissolved. Cover with lid and cook murabba on low flame.
- Then add saffron strands, cardamom, cinnamon pieces, cloves, dry ginger powder, and black salt. Mix well
- cook murabba till sugar syrup reaches one string consistency and the grated amla should be transparent.
- Amla murabba is ready. Cool down completely and store it in air-tight glass bottle.
- Choose fresh and bigger size amla for murabba.
- Jaggery (gud) gives good flavor and color to murabba.
- Boil amla till it is slightly soft and cooked at 80%, do not overcook it.
- Dry amla completely, if it is slightly wet then decrease murabba self-life.
- Grate amla with big hole grater.
- Cook murabba on low flame. Do not cook it on high flame.
- Cook sugar syrup till it reaches 1-string consistency.
- It is properly cooked when amla absorbs the sugar syrup and becomes completely transparent.
- Store amla murabba in a glass bottle.