Amla Murabba (Grated) | Indian Gooseberry Jam Recipe

Today’s recipe is ‘Amla Murabba’. It is winter and vegetable markets are full of amla these days. They are one of my favourite fruit since my childhood. During my school days, my mother used to soak amla in salt water for two-three days, that was my favourite. If you love amla, like me, do try this sweet version of amla. You can add amla in your kid’s diet through this recipe. Amla murabba really goes well with hot parathas/dal rice.

Amla Murabba

Amla Murabba

Ingredients which you need for amla murabba – Amla, sugar and few spices. You need to boil amla first for some time until amlas are soft enough to mash. For this recipe, normally you need to add an equal amount of sugar, for example, if you take 1/2 kg amla then you will need half kg sugar. If you feel, you want less sweet murabba then you can reduce the amount of sugar.

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Yield: 750 gms

Duration: 45 mins

Ingredients for Amla Murabba

Amla / Indian Gooseberry 500 gms
Sugar300 gms or as per taste
Cardamom / Elaichi powder1 tsp
Cinnamon powder1/8 tsp
WaterAs required for boiling.

Method for Amla Murabba

  • Wash and boil amla. For boiling amla, take sufficient amount of water in a pan, while boiling keep pan covered. Keep it aside, let it remain cover.

  • When amla cools down, remove seeds from each amla.

  • In a mixer give it one-two pulse in the grinder, do not make a paste of amla. (We need crushed amla, not a paste.)

  • In a pan, add amla, sugar, and cardamom powder.

  • Cook till amla starts changing its colour and sugar melts completely. Lastly, add the cinnamon powder in the murabba. When murabba starts sticking to pan bottom, switch off the flame.

  • Let the amla murabba cool down completely.

  • Store it in an airtight container (in the refrigerator for months).

2 Comments

  1. Amla murabba is so yummyy!!

  2. I’ve never heard of this type of jam before. It sounds pretty interesting. Love the little dish too.

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