Grated Amla Murabba
by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 119516 times
grated amla murabba recipe | avla murabba | gooseberry sweet pickle | amla murabba Indian pickle recipe | with 15 amazing images.
grated amla murabba recipe is a traditional sweet pickle which is quite enjoyed by children and adults alike. Learn how to make amla murabba Indian pickle recipe.
To make grated amla murabba, grate the amlas, discard the seeds and keep aside. Dissolve the sugar in 1½ cups of water. Add the grated amlas to the syrup and cook over a very slow flame till the amlas are cooked and the syrup is thick (one string consistency). Add the saffron and cardamom powder and mix well. Cool completely and bottle in a sterilised glass jar. This murabba can be stored for upto 1 year.
Avla murabba or "amla ke chheel ka murabba" as its known, is a sweet amla preserve flavoured with saffron and cardamom. Thickly grated amla in gooseberry sweet pickle gives a pleasant mouth-feel. The kesar, on the other hand, not only lends colour to this pickle but along with cardamom powder it also adds richness to this achar.
Perk an Indian meal of parathas and sabzi with this amla murabba Indian pickle recipe. Indeed, this is an indulgent treat! It has a contrasting sweet taste as compared to other sour pickles.
This avla murabba will make a small quantity of the pickle. You can multiply the quantities if you wish to make more. We suggest you store this pickle in a cool, dry place. It stays fresh upto a year
Tips for grated amla murabba. 1. When buying amla, look for fruit that are green and have a bright, smooth and unblemished skin. Amla tastes acidic and leaves the teeth tingling if bitten into. 2. Keep a close watch while making sugar syrup. Excess cooking may harden the syrup. 3. Ensure to cool the pickle completely before storing.
Enjoy grated amla murabba recipe | avla murabba | gooseberry sweet pickle | amla murabba Indian pickle recipe | with step by step photos below.
For grated amla murabba- To make grated amla murabba, grate the amlas, discard the seeds and keep aside.
- Dissolve the sugar in 1½ cups of water.
- Add the grated amlas to the syrup and cook over a very slow flame till the amlas are cooked and the syrup is thick (one string consistency).
- Add the saffron and cardamom powder and mix well.
- Cool completely and bottle in a sterilised glass jar.
- This grated amla murabba can be stored for upto 1 year.
Grated Amla Murabba recipe with step by step photos
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To prepare grated avla murabba, wash the gooseberries in a bowl or under running water. Use firm, blemish-free amlas to make the amla murabba. Indian gooseberries or amla boosts overall health and is rich in vitamin C, fibre.
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Wipe them dry using a muslin cloth or clean kitchen towel. While making pickle cleanliness and hygiene are of utmost importance in order to avoid fungal development in the pickle so, there should be no moisture after wiping the amlas.
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Grate the amlas using a grater from the side you prefer, discard seeds and keep aside. If you like, you can even grind amlas (without water) instead of grating.
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To prepare sugar syrup, in a deep bowl take sugar. Alternatively, you can add jaggery powder.
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Add 1 1/4 cups of water.
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Stir continuously and dissolve sugar in water.
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Add the grated amlas to the syrup.
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Mix well.
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Cook till the amlas are cooked and the syrup is thick (one string consistency). This would take approximately 10 minutes on a medium flame. The syrup will come to a boil wihch is fine. We have 3 images to show you during the cooking. Image 1 below.
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Cook image 2 of the amla murabba cooking.
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To check one string consistency, dip a wooden spatula in the sugar syrup and lift out. Allow to cool for a few seconds as it will be very hot initially. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If it forms an unbreakable one string, the sugar syrup is ready and so is our amla murabba. NOTE : if the string does not form then it's okay as the amla murabba yet tastes awesome.
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Add the saffron strands. Use good quality saffron and it imparts a fabulous flavour to the amla murabba.
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Add cardamom powder. Also, you can add cloves-cinnamon powder if you love the flavor of whole spices.
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Mix well and amla murabba is ready.
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Cool completely and bottle in a sterilised glass jar.
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Amla murabba can be stored for upto 1 year.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 65 cal |
| Protein | 0.1 g |
| Carbohydrates | 15.9 g |
| Fiber | 0.7 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
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