Tuesday, May 22, 2012

Gooseberry / Amla Murabba

Time 30 min
Gooseberries / Amla 3-4 medium sized 
Sugar 1 cup
Water 2 cup
Velchi/Elaichi powder 1tsp

Wash amla and dry with cotton. Cut amla into thick pieces and remove the seeds. Take a pressure cooker vessel then place amla into it. Keep amla as it is do  not add water to the vessel but add water in the cooker. Whistle it for 5 min. Allow it to cool. In a separate pan add water and sugar to make a syrup. Boil this mixture for about 10 min on medium flame till it becomes thick. Then add pieces of amla into syrup, add velchi powder, mix well. Now its ready to eat.

More sugar can be added depending upon the sourness of the amla. Syrup can be tasted whether it is ektari syrum or dontari syrup. When u dip your thumb and index finger in the syrup, then syrup will stick to your fingers then try to separate fingers and observe whether it makes one string or two. If it is dontari then shelf life of murabba will be more. If ektari then amla should be consumed within a span of 4-5 weeks.

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