Recipe : Amla Murabba (for winters…)
Amla, or the Indian Gooseberry is one of the richest sources of Vitamin C and a great immuno-modulator. You should buy this in lots during the winter season. And here’s something you can do with it to preserve. Its called Amla Murabba or “The Indian Gooseberry Conserve”
Ingredients:
1 kg. fresh big firm amlas (Indian Gooseberries)
1-1/4 kg. sugar
4 gms. Citric acid
1/2 tsp. alum (for each usage)
Method:
Wash and prick amlas all over with a fork.
Dissolve alum in 2 litres water.
Soak amlas in this water for 24 hours.
Wash again with alum water.
Put amlas in boiling water and boil for 2 minutes.
Remove keep aside.
Prepare sugar syrup with 3/4 litre water.
Syrup should be just stick enough when touch between finger and thumb.
Put amlas in syrup for 24 hours.
Remove amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put amlas back in syrup. Keep aide for 24 hours.
Repeat this process :Remove amla, boil syrup, add amla for 4 days.
By now amla will stop oozing water, and making liquid thinner.
Preserve cooled murabba in a clean tight jar.
Making time: process take a little time for each of 5 days.
Makes: 2 kg. amla with syrup
Shelflife: 3 months
Vitamin Cottage…
An interesting post by a bloger made me at http://natural-meds.biz/2008/06/vitamin-cottage/ ……
Can I substitute Sugar with Sugar free available in the market.
To make the sugar syrup, I would never advise to substitute it with any artificial sweetener. However, if you are a diabetic, you can try a dried version of Amla Murabba available in stores. Its also called “Amla Candy”