Amla Gur Murabba ( Gooseberry Jaggery Murabba)

Amla Gur Murabba ( Gooseberry Jaggery Murabba)

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 12

  • Amla (Indian Gooseberry) large - 500 gms

  • Jaggery - 500 gms grated

  • Water - 1½ cup

  • Peppercorns cracked - 1 tsp

  • Green cardamom - 2 large crushed

  • Cinnamon - 1/2 inch coarsely grounded

  • Black salt - 1 tsp or as per taste

Directions

  • 01

    Wash the amla, pat dry and with a help of a fork prick them randomly. 

  • 02

    In a pressure cooker add the amla and water and pressure cook for 2 whistles. Once the pressure release take out the amla and keep aside. 

  • 03

    In the same water add the jaggery and bring to boil till it reaches one string consistency. 

  • 04

    Add the amla, cracked peppercorns, cardamom, cinnamon, season with black salt and continue to cook till the mixture becomes thick and sticky approximately 12-15 mins on high heat. 

  • 05

    Take off the heat and let it cool down completely. Store in sterilized jar. It stays good for more than 6 months. 

Review

5

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