Amle Ka Murabba Recipe
Ingredients
Gooseberries, amla (1kg), blanched and silvered almonds (10-15), saffron or kesar (a few strands), crushed black cardamom seeds (1tsp).
Method of preparation:-
Take amlas, wash them and pat dry them. Take a pan, place amlas in it and add two cuos of water. Cover the pan and cook the amlas on low heat for 10 to 15 minutes until the water has reduced to half in quantity and the amlas get tender. Drain the amlas, separate its segments, take out the seeds and then keep them aside. Take a thick bottomed pan, heat sugar in the pan with one and a half litres of water. Cook it until the sugar gets dissolved completely and the syrup gets the one string consistency. Now add the amlas and keep on cooking. Add the crushed black cardamom seeds, saffron, almonds. Keep on cooking it uncovered and on low heat until the mixture gets thick and translucent. Now the syrup gets the two string consistency. When the murabba gets ready then keep it to cool and store in the airtight container.
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