{"id":11647,"date":"2022-11-12T19:09:01","date_gmt":"2022-11-12T13:39:01","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=11647"},"modified":"2022-11-13T14:32:00","modified_gmt":"2022-11-13T09:02:00","slug":"amle-ka-murabba-indian-gooseberry-preserve%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2022\/11\/12\/amle-ka-murabba-indian-gooseberry-preserve%ef%bf%bc\/","title":{"rendered":"Amle Ka Murabba (Indian Gooseberry Preserve)\ufffc"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Indian Gooseberries cooked and preserved in delectable and flavoured\u00a0\u00a0Green Cardamom , Crushed black Peppercorn and Rock Salt Sugar Syrup.<\/strong><\/p>\n\n\n\n

Soaking Time of Amla: Overnight<\/strong><\/p>\n\n\n\n

Preparation Time:<\/strong> 10 minutes<\/p>\n\n\n\n

Cooking Time:<\/strong>35 to <\/strong>40 minutes<\/p>\n\n\n\n

Post Cooking before consuming it, store in an Airtight Glass Jar in a Dark and Cool Place: 2 days<\/strong><\/p>\n\n\n\n

Shelf-life , If stored properly: 1 Year<\/strong><\/p>\n\n\n\n

Serves :<\/strong> 4<\/p>\n\n\n\n

Ingredients and Quantity:<\/strong><\/p>\n\n\n\n

Indian Gooseberries (Amla)- 1 kg.<\/p>\n\n\n\n

Water- 2 cups<\/p>\n\n\n\n

Green Cardamon seeds, coarsely ground- 3\/4th tsp.<\/p>\n\n\n\n

Freshly ground black peppercorn- 1\/2 tsp.<\/p>\n\n\n\n

Rock salt- 1\/4 th tsp.<\/p>\n\n\n\n

Saffron \u2013 \u00bd gm (Optional)<\/p>\n\n\n\n

Almonds blanched , dried and slivered- 12  (Optional)<\/p>\n\n\n\n

For the sugar syrup:<\/strong><\/p>\n\n\n\n

Granulated Sugar- 1 \u00bd  kg<\/p>\n\n\n\n

Reserved Water- 750 ml.<\/p>\n\n\n\n

For Clarifying the Sugar Syrup:<\/strong><\/p>\n\n\n\n

Fresh Lemon Juice- \u00bd tsp.<\/p>\n\n\n\n

For the straining of Sugar Syrup:<\/strong><\/p>\n\n\n\n

Muslin cloth -1\/4th metre<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

Wash the amla thoroughly and soak in 2 cups \/ or more….water overnight in a covered glass bowl. <\/p>\n\n\n\n

Discard the water and pierce the amla with a fork in the morning.<\/p>\n\n\n\n

Boil water till it bubbles add the pierced amla and cook it covered for 2 minutes.<\/p>\n\n\n\n

Switch off the flame and let the amla be in the hot water for 5 minutes , covered with a lid.<\/p>\n\n\n\n

Drain the amla and reserve the liquid for the syrup.<\/p>\n\n\n\n

Place amla in a non-stick pan, add the sugar, mix well.<\/p>\n\n\n\n

Now add the reserved water.<\/p>\n\n\n\n

Let it simmer ,ensure stirring.<\/p>\n\n\n\n

Now add the lemon juice.<\/p>\n\n\n\n

With a ladle, discard the dirt \/ scum that comes on top.<\/p>\n\n\n\n

Stir and cook on a slow flame for 15 minutes, till the amla is tender and the water reduces to \u00bd its quantity and you get the sugar syrup with one string consistency.<\/p>\n\n\n\n

Remove the amla in a glass bowl. Reserve the syrup in which the amla was cooked and let it cool down.<\/p>\n\n\n\n

Strain the sugar syrup through a muslin cloth to remove the impurities \/ dirt from the sugar syrup.<\/p>\n\n\n\n

Pour the sugar syrup on the cooked amla.<\/p>\n\n\n\n

Add the ground green cardamom, crushed black peppercorn and rock salt.<\/p>\n\n\n\n

Mix well.<\/p>\n\n\n\n

Cool the murabba completely and store in airtight jar. <\/p>\n\n\n\n

Check after 2 days and your murabba is ready to be relished.<\/p>\n\n\n\n

Stays good for a year, if stored properly and ensuring that a dry spoon is used to remove murabba from the glass jar.<\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

Chef Tips:<\/u><\/strong><\/p>\n\n\n\n

  1. Choose amla which are bigger in size.<\/li>
  2. Do not overcook the amla in water as they tend to break.<\/li>
  3. You may add black cardamom powder instead of ground green cardamom seeds.<\/li>
  4. You may add saffron strands and blanched, peeled, dried and slivered almonds too.<\/li>
  5. Do not cook amla in Aluminium or Iron vessel\/ utensils.<\/li>
  6. Use a dry air-tight glass container to store the murabba.<\/li>
  7. Use a dry spoon to remove the murabba from the air-tight container to prevent it from spoiling.<\/li>
  8. The consistency of the syrup in Murabba should be like honey.<\/li>
  9. Ensure That the Amla is completely immersed in the syrup while it is stored.<\/li>
  10. If you are a Jaggery lover , you can make Jaggery syrup instead of Sugar syrup.<\/li>
  11. I suggest that if you are making jaggery syrup then use organic jaggery.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    \"\"<\/p>\n

    Indian Gooseberries cooked and preserved in delectable and flavoured\u00a0\u00a0Green Cardamom ,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,375],"tags":[378,376,379,377,380,381],"class_list":["post-11647","post","type-post","status-publish","format-standard","hentry","category-indian","category-indian-cuisine","category-murabba","tag-amla","tag-amlekamurabba","tag-indiangooseberries","tag-indiangooseberrypreserve","tag-sweetandtangy","tag-winterfriendly"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-31R","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=11647"}],"version-history":[{"count":4,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11647\/revisions"}],"predecessor-version":[{"id":11656,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11647\/revisions\/11656"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=11647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=11647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=11647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}