This is my take on the very popular Amla Murrabba that is made in winter months in different parts of the country when Amlas /Gooseberries are available in abundance and apart from their distinct tangy flavour,they are packed with nutrients and have a multitude of health benifits ,they build up a strong immune system and are very good for the skin,hair and eyes. They are rich in Vitamin C and contain many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful source of antioxidants. Amla Murrabba can be enjoyed with toasts,plain bread,a regular dal-roti-sabzi meal, with parathas,pooris or theplas or just by itself . I make it every winter,especially for my father,who happens to be very fond of it :)
Recipe Ingredients
- Amla/ Indian Gooseberries- 500gms
- Water-1 cup or more
- Gur/ Jaggery- 500 gms or more,according to taste
- Kesar/ Saffron strands- a few ,soaked in a little warm water for a few minutes
Recipe Preparation
- Wash and pressure cook the Amlas with a cup of water up to 2-3 whistles.
- Cool them and reserve the water used for pressure cooking.
- De-seed and blend them into a smooth paste in a small mixie jar.
- In a non stick pan or kadhai, cover and cook this amla paste alongwith the few strands of soaked saffron and the reserved water,stirring in between till the jaggery melts and blends into the amla pulp.
- Cool, store in an air-tight container or jar.
- Stays good for upto a week at room temperature or upto 2-3 weeks under refrigeration.
My Tip: You can add a hint of vanilla essence or some crushed green cardamoms or even a dash of laung/clove powder as an added flavour to your amla murrabba or jam in the final simmer,it provides an added flavour or zing :)
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