Amla Murabba

As i allready said Amla is a rich source of Vitamin C, which is not all destroyed during cooking. It is considered a good fruit in Ayurvedic medicine. It’s dried fruit is powdered and added to many stomach remedies and often used in traditional Indian hair shampoos. Amla oil is considered an excellent tonic for keeping hair strong and shiny. Vitamin D in it helps to absorb calcium and strengthen the bones. It has diuretic, laxative, cardio-protective, cooling, and anti-infective properties. It’s antioxidants help to keep Cholesterol down.

Now i tell you how you can use this fruit all the year.

we can make murabba of amla and use it any time.

Amla is an easy preserve to make .

Ingredients

• 20 nos. (500 grams) amlas (Indian gooseberries)
• 2½ cups (500 grams) sugar
• ¼ teaspoon cardamom (elaichi) powder
• a few saffron strands

Instructions

1. Wash, dry and grate the amlas. Discard the stones.
2. Place in a heavy bottomed pan, add sugar, water and cinnamon stick and cook on medium heat, stirring until sugar dissolves.
3. Simmer until grated amla looks semi-transparent and the consistency is thick, like marmalade.
4. Remove the cinnamon stick and cool a little for a few minutes.
5. Fill in sterilised, heated jars. Cover with wax paper, close lid and store up-side-down. As it cools, a vacuum will be created inside the jar, which will prolong it’s life.

I am sure you will enjoy this recipe as much I have enjoyed making it for you.