Amla Murraba Recipe
Summary
Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings30
Ingredients
| Amlas - 1 kilo | ||
| Sugar - 1 kilo | ||
| Cardamom seeds | 1 Tablespoon | |
| Saffron, kewda or rose - A few drops essence | ||
| Pan-ka-chuna - 1/4 teaspoon | ||
| Alum | 1/4 Teaspoon | |
| Silver or gold foil | ||
Directions
GETTING READY
1. With a needle poke holes into each amla.
2. In a big bowl take 2 litres water. Dissolve alum and chuna in it.
3. Add amlas and set aside for half an hour.
4. Drain out from water.
5. Wash in 3 to 4 changes of water.
MAKING
6. In a pan boil amlas till tender.
7. Drain out water.
8. Keep in a dekchi. Add sugar and cardamom seeds.
9. Cook on slow fire until syrup becomes thick. Do not thicken the syrup too much.
10. Remove from fire and sprinkle essence over them.
SERVING
11. Cover with foil and let it cool.
12. Store in a bottle.
1. With a needle poke holes into each amla.
2. In a big bowl take 2 litres water. Dissolve alum and chuna in it.
3. Add amlas and set aside for half an hour.
4. Drain out from water.
5. Wash in 3 to 4 changes of water.
MAKING
6. In a pan boil amlas till tender.
7. Drain out water.
8. Keep in a dekchi. Add sugar and cardamom seeds.
9. Cook on slow fire until syrup becomes thick. Do not thicken the syrup too much.
10. Remove from fire and sprinkle essence over them.
SERVING
11. Cover with foil and let it cool.
12. Store in a bottle.
Chef
