A winter special murabba loaded with nutrients and it’s easy to make though it takes few days time but it’s worth it.
- 500 gm Gooseberry / Amla
- 250 gm Sugar / Cheeni
- 1/2 cup Water
- 1/2 tsp Green cardamom powder / Hari elachi
- Take about a litre of water in a big vessel and let it come to a boil.
- Keep the Gooseberries over a perforated tray. And then placed this tray over the boiling water.
- Steam cook the Gooseberries for 8-10 minutes or until soft.
- Now remove and let it come down to room temperature.
- Now taking a fork pierce the Gooseberries all over.
- In a vessel add sugar along with water,keeping heat to a low-medium let sugar melt and come to a boil.
- After a while check the syrup,( when it’s not too hot ) keeping heat low by taking it a little from the back of your spatula between the first finger and thumb.We require here a one string or more than one string consistency of the sugar syrup.
- Then immediately drop the Gooseberries in the syrup and let them cook in the boiling syrup for 5 minutes on low.
- Add Cardamom powder,cover and let Gooseberries boil for another 5 minutes on low
- Put off the stove and let the Gooseberries be as it is in syrup for another 24-48 hours before you enjoy them.
- Keep stored with or without syrup in an air tight container in the fridge.
- Piercing the gooseberry helps in better absorption of sugar syrup.
- After adding Gooseberries in Sugar syrup you will find the quantity of syrup increased because of the release of juice from Gooseberries / Amla.This is the reason we make a thick consistency Sugar syrup because eventually by the release of juice from Amla the syrup gets thin.
- Life of Amla murabba will be much more with the syrup.