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Lacchedaar Amla Murabba made from Amlas, also known as Indian gooseberries, serve as a precious winter delight and feature prominently in various herbal tonics renowned for their purported benefits to the liver, eyes, and stomach. As the richest known source of Vitamin C, amlas are abundantly available during the winter months. Personally, I make it a point to procure a substantial quantity of this fruit annually for the purpose of crafting amla ka murraba, a delightful concoction that holds a special place in my preferences.

Numerous traditional recipes exist for preparing amla murraba, with methods ranging from soaking the amlas in alum (phitkari) overnight to sun-drying them. I find the simplest approach is to boil the amlas in water to eliminate their bitter juices.

The entire process spans approximately 2 to 3 days. Initially, the amlas are gently simmered in a light sugar syrup and left to rest for 2 days, allowing them to gradually absorb the sweetness. On the third day, the syrup is brought to a boil once more, infused with cardamom and saffron for flavor, reaching a thick, honey-like consistency before introducing the amlas. This dense syrup not only aids in preserving the amla murraba but also complements the tart and acidic taste of the amlas.

Over an extended period of preservation, the syrup transforms into a dark brown or nearly black hue, absorbing all the nutritional richness of the amlas. I trust you will relish this amla murabba recipe as much as I have relished the process of creating it for you.

ingredients:

Amla (Gooseberry)
Chini (Sugar)
Cardamom (Elaichi)
Clove (Lawang)
Dal Chini

Lacchedaar Amla Murabba

Table of Contents

Amlas, also known as Indian gooseberries, serve as a precious winter delight and feature prominently in various herbal tonics renowned for their purported benefits to the liver, eyes, and stomach. As the richest known source of Vitamin C, amlas are abundantly available during the winter months.

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 1

Course Special

Cuisine Indian

Servings 3 cups

Calories 60 kcal

Equipment

1 Bowl
1 Plate
1 Grater
1 Steel Kadhai
1 Spatula
1 Glass Container

Ingredients

500 grams Amla / Indian Gooseberry Bigger the size better
500 grams sugar
1 inch Cinnamon
5 pieces Clove
2 pieces Cardamom
1 tbsp Lemon Juice

Instructions

Grate 500 grams Amla / Indian Gooseberry with the help of grater in a Plate
Transfer to a Kadhai and add 500 grams sugar
Mix them thoroughly and leave it for 1 hr.
Put the kadahi on Gas and cook on medium flame. Add 1 inch Cinnamon,5 pieces Clove,2 pieces Cardamom and mix well.
Cook until the mixture becomes thick. Add 1 tbsp Lemon Juice and mix it. Cook until no liquid is observed.
Turn off the flame and mix it for couple of minutes.
After cooling down transfer to a clean container and enjoy Amla Murabba daily.