Amla Murabba

Amla Murubba

This year the winter was pretty severe in all parts of the world...even in India certain parts had very low temperatures and almost snow like conditions.

Mumbai which generally had very mild winters - was also showing signs of unusual weather - colder than norm - but the main problem here was that it was not uniformly cold.....the temperatures kept fluctuating - warm - to pleasant - to cold - to chill...brrr.....

Nyways the above is just so that you know the reason for almost everyone coming down with cold, cough, flu....and the sniffles is the most irritating thing to go thru....
My sister who generally has morning sniffles had come up with a few remedies to take care of it...and so she decided she should share it with me too...and that is how I landed up with a big bag of amla.

Now I have never tried eating amla raw - do not know if you have - but it is very sour ( khatta )....tried to have it like a medicine....buuuuuuuuuut....not too successful...

So then what do you do with the whole bag minus the one I tried to eat.....T came up with one option - it seems when they were young they used to immerse amla in salted water - and after a couple of days eat it - so that was what we did with 2-3 amlas...( it is still soaking ....)
The balance I decided to try and make murabba....went thru the net - got a few different recipes - but generally got the gist of the method and ingredients and proportions ...then set out to make my own...
Murubba makes a very nice accompaniment to any meal...it's sweet sour combination gives a different tang to the taste buds...and so it is greatly appreciated.



Here's how I got started  ....

Ingredients :

10 amlas
1 cup sugar
1 cup water
2 cloves
1" piece cinnamon
1 green cardamom
4-5 whole black pepper
a pinch of black salt
a few strands of saffron

Method :

1) Take a pan with water - heat it - when it comes to a boil add the amlas which have been washed thoroughly.
2) Let the amlas cook till tender - about 10 - 15 minutes.
3) Drain the water out. Cool the amlas - then separate the amla into it's slices...if cooked properly the slices come apart easily.

4) Take another pan - add 1 cup of water - the sugar - all the whole spices...heat it and let it come to a boil...add the amla slices and let it simmer on low flame for about 30 minutes.

5) Switch off the flame and let it cool down - keep this mixture for 2 days - allowing the amla to steep in the sugar and spice concoction and absorbing all the flavours.

After 2 days 

6) After 2 days - take out the amla - and put the sugar syrup on heat again and simmer till it reduces to a thick honey like consistency...add the pinch of salt and saffron strands to the syrup and then add back the amla slices.

7) Let it simmer for another 5-10 minutes - and then take it off the heat - cool completely and then bottle it in a sterilised jar.

This murabba will keep for at least 6 months...if required you could refrigerate if not using it immediately...

Enjoy !!!

So now I am on day 1 of the process and after writing the above post, am waiting to complete day 3 process and then the main test - the taste test...will publish this post after that is done of course...

Update : So here I am on day 3 - and boy was it difficult to wait - every few hours I would check on the concoction....nyways did the reduction - the sugar syrup is thick and honeyed...added back the amla slices and simmered further - then cooled and checked for taste.....
Amazing !!!  The sweet sour combination is simply yum...I am planning to let it soak in it's juices for another couple of days before using it...
Hope you get to try this out yourself...next winter I should probably make it with larger quantities - it would make a good giveaway.