Amla Murabba



Ingredients :


 Fresh big firm amlas – 1kg
 Sugar – 1 ¼ kg
 Citric acid – 4 gms
 Alum, for each usage – 4 gms

Method :


 Wash and prick amlas all over with a fork.
 Dissolve alum in 2 litres water.
 Soak amlas in this water for 24 hours.
 Wash again with alum water.
 Put amlas in boiling water and boil for 2 minutes.
 Remove keep aside.
 Prepare sugar syrup with ¾ litre water.
 Syrup should be just stick enough when touch between finger and thumb.
 Put amlas in syrup for 24 hours.
 Remove amlas from syrup.
 Boil the syrup to original consistency.
 Add citric acid and strain.
 Put amlas back in syrup. Keep aide for 24 hours.
 Repeat this process. Remove amla, boil syrup, add amla for 4 days.

                                                       

 By now amla will stop oozing water, and making liquid thinner.
 Preserve cooled murabba in a clean tight jar.
 Shelf life: 3 months

~ ~ – * – ~ ~

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *