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(443) Amla Murabba (from seedswhich we kept aside)

Amla Murabba from the whole Amla : recipe

Ingredients

  • 1 cup Amla seeds which we kept aside while preparing Amla juice.
  • ¾ cup Sugar.
  • 5-6 strands of Saffron.
  • 1-2 Cardamom.
  • 1 clove.
  • Small piece of Cinnamon.

Method

  1. Pressure cook Amla seeds up to 3 whistles.
  2. When pressure is released, open the lid and transfer these boiled cut amla seeds in a plate to cool down.
  3. Separate pulp from the boiled cut amla seeds, now discard the actual seeds.
  4. Mash the pulp with potato masher or grind it in a mixture grinder and make a smooth paste.
  5. Lavigate saffron in 2-3 drops of water and mix with pulp.
  6. Pound the Cardamom with the help of mortar and pestle. Mix cardamom powder in the pulp.
  7. Break Clove pod and Cinnamon stick into small pieces. Mix both in the Amla pulp.
  8. Now mix sugar and switch on the gas.
  9. Stir continuously for 5 minutes on a fast flame.
  10. After 5 minutes switch off the flame. Amla murabba is ready.
  11. When murabba cools completely, store it in a glass jar.
  12. Enjoy murabba with bread, bhakhri, Thepla or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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