Perfect ‘Amla Murabba’ Recipe: Deliciousness Packed with Benefits

We are going to talk about ‘amla’ today! 

So, how many people do you know who enjoy or consume raw ‘amla’ frequently? Not many, right? Some can’t handle its sourness, for others, it’s the texture that repels them.  

Nevertheless, tell me this, won’t you love to take a bite of gooey, juicy Amla Murabba that’s been seeping in the richness of jaggery and spices, and is now a flavour bomb? Yes, that’s how different Amla Murabba is from raw ‘amla’.

Amla Murabba is loved by even those who don’t like raw amla; not just for its taste, but for its nutrients as well. ‘Amla’ is a great addition to your diet, loaded with vitamins C, A, B, and E; minerals phosphorus, potassium, calcium, and fibre. It’s excellent for your hair, skin, bone, heart, and muscle health; a definite combination to keep you young and healthy.

So, first, we will closely look at the Amla Murabba recipe made using jaggery instead of white sugar. Followed by, a grated Amla Murabba recipe using jaggery. Both the Amla Murabba recipes are easy and delicious to make. 

Let’s get started! 

Did You Know?

‘Amla’ or Indian gooseberries has been praised in various ways for its health benefits. One such quote is,” One fresh ‘amla’ is equal to consuming 16 bananas or 3 oranges or 2 apples.” Because of its nutrients and properties, ‘amla’ has been used in Ayurvedic and Unani medical systems for centuries. 

Before jumping on to the Amla Murabba recipe, we will briefly understand what goes behind making a ‘murabba’.

How to Make Murabba of Amla Or Any Other Fruit 

‘Murabba’ is an age-old technique of preserving seasonal fruits to consume them year-round. This method not only allows us to enjoy the fruits but also reap their nutrients and benefits in the off-season. It’s like having an after-party with ‘murabba’ after enjoying the fresh fruits. 

This technique enhances the flavours of the fruit, especially citrus fruits. For instance, the bitter-sour taste of ‘amla’ fruit is cut through by jaggery in Amla Murabba. A similar effect is seen in lemon ‘murabba’ or raw mango ‘murabba’.  

Now, to make ‘murabba’ of any fruit, the fruit is pricked with a fork, and is steamed or boiled. Then the fruit is left in a jar with jaggery for two days; during which the juices dissolve with jaggery and make it softer.  After 2 days, the fruit is taken out, and then the sugar or jaggery syrup is cooked with spices till a jam-like consistency is achieved. The fruit is added to the syrup and cooked further.   

In the end, a mouthwatering ball of flavour is left to boost your immunity and fill you up with benefits throughout the year, or until they last! 

Amla Murabba is the most loved form of ‘murabba’ globally. 

Since it’s so easy to make, you should also try it. Here’s the first recipe to make the best amla murabba with jaggery. 

Best Amla Murabba Recipe With Jaggery (No Sugar!)

Many people use sugar to make amla murabba, which isn’t a healthy ingredient, as it adds zero nutrition and more calories. Alright, let’s see the ingredients you will need to make Amla Murabba with jaggery.  

Ingredients for Amla Murabba with jaggery recipe

• 7 to 8 or 250 gms Amla or Indian gooseberries 
• 1.25 cup or 300 gms jaggery  
• 1 Lemon

Cooking instruction to make Amla Murabba with jaggery

• Wash the ‘amla’ or Indian gooseberries and then wipe them with a clean cloth.
• Now, take water in a deep pot and boil it. Then, place a colander over it and put ‘amla’ in it. The water should be below the colander. Do not submerge in water. 
• Cover and steam the ‘amla’ for 8 to 10 minutes on a medium flame.
• Then, turn off the flame and let the ‘amla’ cool down. Once cooled down, prick them with a fork at close distances. 
• Take an airtight container and transfer all the pricked ‘amla’ to it. Cover the amla with the crushed jaggery and close the lid. 
• Keep the container in sunlight and leave it for two days. 
• After 2 days, open the lid and take out all the ‘amlas’ from the melted jaggery syrup. 
• Now, take a pot, transfer melted jaggery syrup, and cook it for a few minutes on medium flame.  
• Add the ‘amlas’ to the hot jaggery syrup and cook again until the syrup thickens up. 
• Check the syrup consistency by touching it with your fingers. If it feels sticky and doesn’t feel runny, it is ready. 
• Turn off the flame and leave the Amla Murabba to cool down. 
• Then, add the lemon juice to it, and mix well. 

Amla Murabba with jaggery is ready!

Many don’t find it convenient to eat a whole ‘amla’ in a ‘murabba’, for such people we are sharing a grated Amla Murabba recipe. Check it out!

Grated Amla Murabba With Jaggery Recipe

This grated Amla Murabba recipe is easy to serve and has a hint of cardamom and salt to it. Here’s what you need to make grated Amla Murabba with jaggery.

Ingredients for grated Amla Murabba with jaggery recipe

• 1/2 kg or up to 15 Amla or Indian gooseberries
• 450 gm crushed or powdered jaggery
• 1/2 cup water
• 2-3 cardamom pods powdered 
• pinch of salt

Cooking instruction to make Amla Murabba with jaggery

• Wash the ‘amla’ or Indian gooseberries and then wipe them with a clean cloth Then, finely grate the ‘amla’ pulp and discard the seeds.
• Take a pot and heat the jaggery with water. Strain this liquid to remove impurities. 

• In a heavy bottom pot, cook the melted jaggery to a soft-ball consistency. To check it, drop a small ball in a bowl of water and try to make a ball with your finger. It should hold its shape.
• After that, add the grated ‘amla’, and salt, and mix well. Cook the mixture until all the water from ‘amla’ evaporates, and a jam-like consistency is achieved. 
• Then, add powdered cardamom and mix well, and turn off the heat. 
• Let the grated Amla Murabba cool down and then store it in a clean jar. 

Add the amla to your daily diet in the form of murabba to get several amla murabba benefits. You can have a spoonful of it every day with your rotis, chapatis, parathas, or as it is. Enjoy!

FAQs: Perfect Amla Murabba Recipe: Deliciousness Packed with Benefits

How long can we store Amla Murabba?

If kept properly, Amla Murabba can stay good for more than 1 year. Avoid keeping it in a moist place or using a damp spoon to scoop it out to prevent the growth of bacteria in it.

How to eat ‘amla’ for glowing skin?

Consumption of ‘amla’ regularly in any form will enhance the beauty of skin and hair. The antioxidants, vitamins, and minerals in ‘amla’ keep you healthy from the inside and improve your overall appearance. 

You can include ‘amla’ in the form of fresh fruit, juice, Amla Murabba, ‘amla achar’, and ‘amla’ candy. However, make sure that you aren’t consuming Amla Murabba or candy made with sugar. Sugar, as we know, is not good for our health.

Can we eat amla murabba daily?

Yes, you can consume a moderate amount of Amla Murabba daily. Don’t overdo it, it’s a very concentrated food and a little amount of it is enough to reap its benefits.

Conclusion

‘Amla’ is in season nowadays, and you shouldn’t miss out on making Amla Murabba. This is also going to help you beat this year's winter chills and prepare for the upcoming summer heat.

We hope that this blog on, “Perfect amla murabba recipe” has provided you with all the information you need to make a fresh batch of this amazing medicinal recipe and share it with your friends and families. 

However, we are not done yet. We would like to share Two Brothers Organic Farms Amla Murabba with you, thinking you might be busy celebrating Christmas and New Year, and it’s difficult to find time. Enjoy this healthy delight from the comfort of your home.