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.
Amla murabba recipe
Ingredients
- 250 gm Big size Amla / Gooseberry
- 1.5 cup Jaggery
- 1 tsp Ghee
- 1 tsp Saunf / fennel seeds
- 1 tsp Kalonji seeds, optional
- 1 tsp salt
- 1/4 tsp Red chilli powder
- 1/2 tsp Black salt / kala namak
- 1/4 tsp Citric acid crystals / nimbu ke phool,
- 1/2 tsp Jeera powder / Cumin powder
Instructions
- Here i have taken 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.
- Deseed the amlas once cool.
- 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 saunf and 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 .
- later add Jaggery and combine everything well. If you observe , after a while jaggery starts to melt .
- After 5-6 mins , extra water from murabba starts evaporating. At that stage add salt ,Red chilli powder ,Black salt,Citric acid crystals / nimbu ke phool, Jeera powder. Combine well
- 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.
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