Ingredients
- Amla 1 kg
- Water 1 liter
- Saffron 15 strands
- Sugar 1-1/2 kg
- Green cardamom powder 1 tsp full
- Alum ½ tsp
- Black pepper ½ tsp
- Black salt ½ tsp
Cooking Directions
In
a large bowl of water add alum and washed amlas let them soaked for 48 hours or
3 days.
Rinse amla and prick with fork.
Bring boil in 1 liter of water add amla and remove from flame. Leave for 10-15 minutes with covered lid.
Prepare syrup for amla murabba; In half kg water add sugar mix well now add amla into this syrup and cook till syrup thicken. Remove from heat.
Add all dry ingredients into sugar syrup; salt, pepper, black salt, cardamom and amla mix to incorporate all. Cool at room temperature. Fill in jars ready to use.
Rinse amla and prick with fork.
Bring boil in 1 liter of water add amla and remove from flame. Leave for 10-15 minutes with covered lid.
Prepare syrup for amla murabba; In half kg water add sugar mix well now add amla into this syrup and cook till syrup thicken. Remove from heat.
Add all dry ingredients into sugar syrup; salt, pepper, black salt, cardamom and amla mix to incorporate all. Cool at room temperature. Fill in jars ready to use.