Amla murabba or Gooseberry jam.
Amla or Gooseberry is known as super fruit because its provides many remedies for diseases so its used for treatment in Ayurveda.
Amla is a powerful antioxidant and remedy for skin, hair and weight-loss. its slow down ageing, fight against heart disease and reduces blood sugar and high in digestive fiber.
Amla is a rich source of vitamin C and a very effective remedy of allergic reactions. Mainly its give a tremendous boost to the Immune system and detoxify the body.
If you are suffering from seasonal allergies this murabba is best for you. I have got the recipe from my elder brother Abhijit Mallik. He gave me the recipe of Santha Boudi. Thanks a lot to both of you. Yes its worked for me but not immediately worked after 10 – 12 days. And now I am happy that I don’t need that antiallergic tablet anymore. So take a murabba daily to boost your immune system.
You will love the delightfully flavoured soft cooked sweetened gooseberries.
Recipe courtesy of my sister in law Santha Mallik. I have added some flavour in it as I love my recipes flavourful 🙂
You can remove it’s sourness by picking and soaking overnight in chemical lime or chuna mixed water.
I didn’t because my brother said that don’t remove anything from this super fruit. Keep it with all it’s goodness.
According to Ayurveda, Amla fruit is sour and astringent (kashaya), sweet (madhura), bitter (tikta) and pungent (katu) in taste (rasa), has benefits (gunas) include light (laghu) and dry (ruksha), post digestive effect (vipaka) is sweet (madhura), and has cooling power (shita virya).
Amla or Gooseberry – 1/2 kg
Sugar – 1/2 kg
Salt – 1 teaspoon
Keshar or saffron – a pinch
Cardamom powder – 1/2 to 1 teaspoon
Boil the amla with sufficient water and 1 teaspoon salt. Water should cover all the amla or gooseberries.
Boil for 10 – 15 minutes. Wash the gooseberries with cold water immediately after boiling. Wash thoroughly.
Wipe with clean kitchen towel. Prick with knife or fork.
If you don’t like it’s sourness you can soak the gooseberries in 1 teaspoon chemical lime or chuna mixed water for overnight. Just prick and soak. Then wash thoroughly and boil with water. You can get chuna or chemical lime in any pan or betel leaf shop.
Add sugar in it. Cook again on low flame till the sugar dissolve. Stir occasionally. Cook for 10 minutes or till gooseberries become tender transparent.
Add cardamom powder and saffron. I have used 1 teaspoon cardamom powder but if you don’t like it add only 1/2 teaspoon.
I want the sugar syrup thick. If you also like thick syrup remove the gooseberries from syrup and boil the syrup on high flame for 10 minutes more. Add the gooseberries in it again and boil for 5 minutes.
Switch off the flame. Let it cool down completely. Cover and keep aside. Next day store in a airtight container.
Store it in a clean and dry jar and keep under sunlight for few days or until gooseberries soaked sugar syrup and becomes soft.
You can enjoy this cardamom and saffron flavoured soft cooked sweetened gooseberries as a dessert too 🙂
May your life become colourful and flavourful. Stay healthy stay happy!!
Some more way to make this murabba.
After boiling in water dry the gooseberries well with kitchen towel. Marinate with sugar and keep under sunlight for 8 – 10 days. You don’t need to cook it with sugar. It will be soft and cooked well in sunlight.
Wash, wipe and chop or grate the gooseberries. Put in the jar and pour honey over it. Honey should cover all the gooseberries. Place the jar under sunlight for 8 – 10 days or until gooseberries become tender.
If you don’t want to take it sweet. Just chop in small pieces. Marinate with rock salt or black salt and keep under sunlight till the gooseberries become dry. Its very good for digestion too.