Amla Murabba Making Tips : Who does not know about the properties of Amla? Amla does not need any praise. Amla is used the most to make murabba. Which tastes sweet and spicy too. You can store Amla murabba for a long time. Amla contains vitamin C and antioxidant properties, which increase immunity.Vitamin A and Vitamin C present in Amla are very beneficial for skin and hair. By eating Amla Murabba, we can also control our anger. Consuming Amla Murabba once or twice a day is usually considered very beneficial. If you want to make Amla Murabba in a very easy way, then note the method given below.
Ingredients for making Amla Murabba :
One kg Amla
500 grams of powdered sugar
One liter of water
One teaspoon of carom seeds
One teaspoon of cumin powder
One teaspoon of black salt
Two teaspoons of white salt
One teaspoon of chaat masala
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Method of making Amla Murabba :
First of all, wash the Amla two to three times and make a hole in it with the help of a fork. Now put one liter of water on the gas and heat the water well and add Amla to the water. Do not cook the Amla too much. After 10 to 15 minutes, when you feel that the Amla has started boiling, turn off the gas flame. When the Amla cools down well, take out the seeds from the middle. Cover all the amlas in a glass container and leave it for three days.After 3 days, when the amlas release all their water, filter it well with the help of a sieve. Spread the amlas well on a plate so that they dry well. Put a pan on the gas, add sugar and half a cup of water, and keep the flame low so that the sugar dissolves slowly. If you increase the flame, the sugar may burn from the bottom and spoil the taste of the jam. Mix the amlas well in the sugar. Keep stirring it at intervals.
Cook it like this for 20 to 25 minutes until the syrup thickens. Try putting the syrup between your fingers; if it looks like a string, then understand that your syrup is perfect. And the jam is ready.Now keep the jam in a glass jar. Add half a teaspoon of cumin seeds, half a teaspoon of black pepper powder, one teaspoon of chaat masala, and salt, and mix well. Use a glass container only for storing Amla Murabba. This will ensure that the Amla Murabba will not spoil quickly. Traditionally, Amla Murabba is made in alum or lime water. But you can also make Amla Murabba according to the method given above. It tastes equally delicious.