Amla Jaggery Murabba Recipe, a healthy way of preserving Amla / Nellikai in jaggery syrup. Amla Murabba is prepared either using sugar, jaggery or honey. I have used karupati vellam to prepare this jamun, which give sweet, sour and spicy taste. It gives spicy taste because of pepper. This ingredient is optional, instead you can also use red chili powder.
The cooking method is very simple. Amla is cooked to make its skin soft and then cooked in jaggery syrup till you get thick syrup and amla gets coated well. This murabba tastes better next day. If refrigerated in a dry container, then you can use it upto 6 months. The real taste comes when it served along with the syrup.
I have used small Amla variety which is not only cute but also more sour compared to other varieties. If using big ones, then adjust the measurements accordingly. I have referred this site for the recipe.
Other recipes with Amla,
Amla Jaggery Murabba | Indian Gooseberry soaked in Jaggery Syrup
a healthy way of preserving Amla / Nellikai in jaggery syrup
Author: Preeti Tamilarasan
Recipe type: Side
- 1 cup small Amla / Nellikai / Gooseberry (use any amla variety)
- ½ cup grated palm jaggery / karupati / vellam
- ½ tsp lemon juice
- 2 cup water
- ½ tsp black pepper powder
- Please follow the instructions below.
How to prepare Amla Murabba at home
- Wash amla well and cook with 2 cup water in a pan. Cook it on low flame for 10 mins till amla turns soft. Add grated jaggery and pepper powder.
- Stir well everything and let it cook on low flame for another 25-30 mins till amla coats well with jaggery syrup and you get thick syrup.
- Add lemon juice before removing. Allow to cool and store in an airtight container. If refrigerated, you can use it upto 6 months. If using large quantity of amla, then adjust the measurements accordingly.