AMLA MURABBA RECIPE | AMLA JAM RECIPE | AMLA LAUNJI | NELLIKAI MURABBA

Amla Murabba Recipe with step by step photos | How to do Amla Jam | Nellikayi Murabba recipe | Nellikai Jam | Gooseberry Murabba

Amla Murabba / Amla Jam is an Indian accompaniment that’s sweet-sour and slightly spicy in taste. It’s addictive , lip smacking , easy to make and super versatile . One can enjoy it with chapthi , thepla , bread , dosa etc , This sweet sour relish is highly irresistible . My kids love it !!

Some of the other Amla recipes that you can check are Amla pickle , amla tambuli , Amla thokku , amla rice etc

Amla Murabba Video Recipe

About This Recipe

We all know how healthy Amla being rich in Vitamin C , Vitamin E and a great immunity booster. Amla is very good for hair too. There are many ways one can include Amla in our diet and this thokku is one of them .

There are two varieties of nellikai . The big ones , bettada nellikai is a little tart with a tinge of bitterness as an afternote. Where as , the smaller version, kiru nellikai is very sour. Do use the bigger variety fresh amla to make this murabba .

Today let’s see this super easy and quick way of making nellikai murabba. Steam cooking nellikai eases the process of deseeding .. and saves so much time !!With no preservatives , the murabba can be kept easily for 6 month s in fridge and 1 month minimum outside.

I have added jaggery instead of sugar to make this murabba, making it more healthy & tasty.

AMLA MURABBA RECIPE WITH STEP BY STEP PHOTOS

Here i have taken 250 gm s of big size Amla . Wash , drain moisture on a cloth and keep them ready in a plate

Next , prepare a cooker and transfer the Amla into a vessel. No need to add water. Pressure cook for 2 whistles. Pressure cook for 2 whistles

We shall deseed Amla when they are little cool to handle. you can just press the amla along the wedges ( lines ) and de seed it. It’s very easy to deseed it this way since amla s are well cooked. Like this transfer all the amla pieces into a mi ing bowl

Later transfer the cooked desseded amla pieces into the mixer jar and roughly grind them. Don’t make too smooth paste , let it be little coarse. Its ok, if there are few small small chunks and pieces

next add a tsp of ghee to a pan. Once ghee is hot add tsp of saunf and tsp of kalonji seeds . fry for a min

Once fennel seeds are crisp , add ground amla into the pan .fry them in ghee for 1-2 mins .

Sauteing amla in ghee enhances it’ flavour

later add 1 1/2cup Jaggery and combine everything well

If you observe , after a while jaggery starts to melt . As a result , you needn’t add extra water to make murabba

After 5-6 mins , extra water from murabba starts evaporating. At that stage add 1 tsp salt ,1/4 tsp red chilli powder ,1/2 tsp Black salt,1/4 tsp Citric acid crystals / nimbu ke phool,1/2 tsp Jeera powder. Combine well

Addition of citric acid crystals , salt and little chilli powder , balances the taste of murabba

Once murabba starts leaving the pan , and starts combining as a mass , switch off. as it cools , it will thicken the further

Transfer to a clean bottle , once cool . Enjoy Amla murabba , as and when required.