Amla Murabba is a classic Ayurvedic sweet preserve made by slowly cooking whole gooseberries (usirikayalu / amla) in sugar syrup. It’s tangy, mildly sweet, and full of nutrients. This traditional Indian recipe helps balance the body’s heat, strengthens immunity, and improves digestion.
Ingredients
- Amla / Usirikaya / Indian Gooseberry – 500 g
- Sugar – 500 g
- Water – 2–3 tablespoons (just enough to dissolve sugar)
- Cardamom powder – ½ tsp
- Saffron strands – few (optional)
- Cloves – 2 (optional)
Preparation Process
- Steam or Boil Amla / Usirikaya:
Wash the gooseberries and steam in an idly vessel or steamer for 10–12 minutes until soft. Cool and prick lightly with a fork. - Make Minimal Sugar Syrup:
In a pan, add sugar and 2–3 tablespoons of water. Heat gently until the sugar melts and forms a slightly thick syrup. - Cook Gooseberries in Syrup:
Add the steamed gooseberries to the syrup. Cook on low flame for 20–25 minutes, stirring gently until they absorb the syrup and become glossy and translucent. - Add Flavour:
Sprinkle cardamom powder, saffron strands, and cloves (if using). Mix gently and cook another 2–3 minutes. - Cool & Store:
Let it cool completely. Store the murabba along with syrup in a clean airtight glass jar.
Health Benefits
- Boosts immunity and digestion
- Rich in Vitamin C and antioxidants
- Helps detoxify the body
- Softens acidity and strengthens liver
Tips
- Steaming in an idly vessel preserves nutrients.
- Cook only till gooseberries become soft and glossy; don’t overcook.
- Use a clean, dry spoon every time to take murabba from the jar.
Variations
- Jaggery Murabba: Replace sugar with jaggery.
- Honey Murabba: Mix honey after cooling.
- Spiced Murabba: Add cinnamon or dry ginger powder for extra flavor.