April 01, 2013

Amla Murabba (Goose Berry Murabba)

Amla - 1/2 kg (ripe)
Mishri - 25 gms
Sugar - 1 kg
Saffron - few strands
Lime water


  • Soak amlas in plain water for 3 days. Take out and dry on a cloth, pierce with fork all sides.
  • Soak them again in lime water for 3 days.
  • Rinse in water.
  • Add mishri to 200 ml of water and boil amlas in this water.
  • When half cooked , take out and spread on a clean cloth.
  • Now make a sugar syrup of 1 string consistency and dip amlas in it.
  • Sprinkle saffron and keep cooking till amlas are done and sugar syrup is quite thick.
  • Cool and store in airtight container.

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