How to make Morawla -

Indian gooseberry marmalade.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Indian Goosebery, Sugar (चीनी)

Cuisine : Uttar Pradesh

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Mixed Vegetable Pickle Pickled Cucumber-Cook Smart Kori Uppenkai Flax Seed Chutney

Morawla

Morawla Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Morawla Recipe

  • Indian Goosebery 1/4 kilograms

  • Sugar

  • Sugar 1/2 kilograms

  • Green cardamoms 4-5

  • Saffron (kesar) a few strands

Method

Step 1

Clean and wash amlas, drain water and pat dry with a cloth. Pierce each amla with a pointed instrument and cook with one cup of water, on low heat, till soft. Drain water and cook the amlas for some more time so that excess water evaporates. Make a fine powder of green cardamoms and saffron. Heat one cup of water and sugar.

Step 2

When sugar dissolves, add amlas and cook till the syrup becomes thick (of coating consistency). Add cardamom-saffron powder and mix. Cool and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.