Candied Indian Gooseberry

Aamle Ka Murabba

Aamla (Indian Gooseberry)

These fruits have a rich amount of Vitamin C which not only keeps winter blues away but also helps keep the body cool in summers. 

The amla fruit is eaten raw or cooked into various dishes, such as dal (a lentil preparation) and amle ka murabbah, a sweet dish made by soaking the berries in sugar syrup until they are candied. It is traditionally consumed after meals

In Ayurvedic traditional medicine, dried  and fresh fruits of the plant are used as a common constituent

Ingredients

15 Aamlas (Indian Gooseberry)

Salt

¼ cup water

1/4 kg. Sugar

1 Lemon                                                       

Method of preparation

Wash the Aamla and soak in salted water for 2 days to make the skin firm to avoid rupturing the skin when cooking.  Drain, prick with a fork.  Transfer to a vessel, cover with water and boil for 3-4 minutes.  Drain.

Wash the lemon and cut into quarters.

Boil ½ cup water in a vessel, add sugar and lemon, bring to a boil and remove the scum. Continue to cook until 2 string consistency.  Add the boiled aamla and cook for 2-3 minutes.  Remove and cool. Transfer to a sterilized glass or ceramic jar, cover with a muslin and secure.  Leave to mature for 2 days.  Remove the muslin and cover with a lid.  Enjoy one aamla after lunch and dinner to reap its healthy benefits.