Amla Murabbaआँवला मुरब्बा
Amla is the fruit of the season and part of the Tulsi Vivah offering, and this is the standard way a household preserves the winter's amla for the rest of the year.
About 60 minutes
Ingredients
- 500 g amla
- 500 g sugar
- 1 tsp cardamom powder
- A pinch of salt
- Saffron strands
Method
- Prick the amla and blanch in boiling water for 4–5 minutes, then drain.
- Make a sugar syrup of one-string consistency.
- Add the amla and simmer for 15 minutes, then leave overnight in the syrup.
- The next day, simmer again until the syrup is thick and the amla is glossy.
- Add cardamom and saffron and bottle when cool. Keeps for a year.