Amla murabba recipe
Amla murabba recipe with step by step photos is an Indian accompaniment that’s sweet-sour and slightly spicy in taste.
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.