Amle Ka Murabba

Ingredients list for Amle Ka Murabba

• 1 kilogram Amla
• 1 1/2 kilograms Sugar
• 1 teaspoon Black cardamom seeds crushed
• 10-15 Almonds blanched and slivered
• a few strands Saffron (kesar)

Method

1. Place amla in a pan, add two cups of water and cover and cook on low heat for ten to fifteen till amla is tender and water has reduced to half the quantity.
2. Drain, separate the amla segments, remove the seeds and set aside. Reserve the cooking liquour.
3. Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency.
4. Add amla and continue to cook. Add crushed black cardamom seeds, almonds and saffron.
5. Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The syrup by now should be of two-string consistency. Cool and store in airtight jars.

Nutrition Info