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AMLA MURABBA |
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This is an
invaluable winter preserve. Amlas (Indian gooseberries) are
abundantly available during the winter months. You will find
amla trees in several parts of Rajasthan and a large
quantity of this fruit is used to make preserves. Whole
amlas simmered in a cardamom and saffron flavoured syrup is
one of my personal favourites. There are several traditional
recipes for making this murabba. Some soak the amlas in alum
(phitkari) overnight whilst others sun-dry amlas. I find it
easiest to cook the amlas in boiling water to get rid of all
the bitter juices. The entire process takes about 2 to 3
days. First, the amlas are simmered in a thin sugar syrup
and left aside for 2 days during which the amlas slowly and
gradually soak in the syrup. On the third day, amlas are
removed and the syrup is boiled again to a thick honey like
consistency. Thereafter the amlas and the flavouring are
added. The thick syrup helps in the preservation of the
murabba and also complements the sharp and acidic amla
taste.
I am sure you will enjoy this recipe as much I have enjoyed
making it for you.
Cooking Time : 1 hour 15
mins.
Maturing Time : 2 days.
Preparation Time : 10 mins.
Makes 2 1/2 cups. |
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Ingredients |
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20 nos. (500 grams) amlas (Indian
gooseberries)
2½ cups (500 grams) sugar
¼ teaspoon cardamom (elaichi) powder
a few saffron strands |
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