Amla Murabba is a very traditional Indian preserve of the Indian gooseberry. It is rich with great tart flavour and various health benefits. This delectable treat will not just satisfy your taste buds but also nourish your diet with some well-presented vitamin C. If you are searching for an easy and healthy amla murabba recipe, get ready for a healthy, wholesome treat! To begin this recipe of amla murabba, one needs to prepare all the following items: 500 gms of fresh amla; alternatively, Indian gooseberries; 2 cups of sugar; 1 cup of water; and the flavourings, like cardamom or saffron. First of all, thoroughly wash the amlas and remove all types of impurities. A small slit can be made in every amla to aid its cooking process. Mix sugar and water in a large vessel and cook until sugar gets properly dissolved. When the syrup starts boiling, add the amla and cook on low flame. Stir occasionally so that the amla gets evenly coated with the syrup. Further, cook for approximately 30-40 minutes or until it gets tender but maintains its shape. To enhance flavour, you can add crushed cardamom or some strands of saffron during the last stages of cooking amla. Once amla is cooked, take it off from the heat and let it cool completely. Store the murabba in clean, sterilised jars. Amla murabba is great to be served as a side condiment during the meal, as a sweet snack, or even as a remedy to enhance your immunity. Enjoy this healthy treat that has health benefits and great flavours!

• 1 kg amla
• 1 tbsp lemon
• 1 1/2 kg sugar
• 2 tsp lime

• Begin with fresh amla and prick them with a fork. This is one of the most crucial steps because it ensures that amla takes up flavours and syrup better.
• The pricks by the fork render small channels through which flavours seep into the fruit, making sure that every bite remains full of sweetness.
• Be gentle when you poke the amla, but don't poke them hard; just enough to allow the liquid to enter the amla.
• In a big bowl, dissolve one teaspoon of lime in water, making sure it is well mixed.
• Place the poked amla in this solution and leave overnight in limewater.
• Lime water does two things for your amlas. This helps make the skin on the outside soft and keeps the bright green colour of the amlas from oxidising while these are preserved.
• Overnight soaking would be enough to process the amlas to the next stage.
• The next morning, remove the amla from lime water and wash them thoroughly under fresh running water.
• All the lime residues are to be ensured to be removed. After the soaking, make a fresh batch of lime water and again soak overnight in this.
• Double soaking gives amla proper softness while retaining its colour and firmness.
• Let the amla soak in the lime again. Strain out the amla and wash them thoroughly again.
• Squeeze well and rinse again to remove all lime, with complete residues. This is important, as you would not want any leftover lime affecting the flavour of your final preserve.
• Once you are assured that lime has been completely removed, you can now cook your amla.
• Take a large pot and boil some water.
• Add the thoroughly washed amlas in boiling water and cook until they are tender and translucent.
• The preparation time would depend upon the size and freshness of the amla; however, it usually takes 10-15 minutes to cook.
• The fruit will turn white and translucent as they cook; that's when they are ready.
• Once tender, drain the water and set the boiled amla apart .
• In another pot, begin to prepare the sugar syrup.
• Mix sugar, lemon juice, and 6 cups of water. Heat the mixture on medium heat, stirring the mixture occasionally until sugar is dissolved.
• Scum lift all scum as the syrup heats up to keep the syrup clean and clear. Continue to cook the syrup until it reaches one-thread consistency, a rather Indian cooking measure of reaching the right consistency.
• Finally, if the sugar syrup has acquired the correct consistency, pour the amla into the pot and boil.
• Then change the heat so it can reduce the mixture and continue to simmer for 4-5 minutes.
• Now that the amla has covered the syrup and its sweetness, it is completely saturated.
• The bitterness of the fruit balances perfectly well with the sweetness of the sugar in the syrup, thereby making the flavour profile all-round.
• Take the pot off the heat and let the pan with the amla and syrup cool down completely.
• Transfer the cooled amla preserve to a clean, airtight container.
• Thus, as long as the storage environment is aseptic, the preserve will remain fresh for a long time.
• This is the place you can add flavourings of your choice. Elaichi, or cardamom, happens to be a popular favourite that brings in a fragrant, spiced note to this preserve.
• Saffron, cloves, or cinnamon can also be exciting flavours you mix in to present a unique preserve.
• Your amla murabba is ready. You may serve it as such, garnish desserts with it, or you may have it accompany traditional Indian dishes.
• The preserved amla murabba can be kept for months and stored at room temperature or in the refrigerator.