Amla Murabba will boost immunity in winter, recipe
Amla is very beneficial for health. This is the reason why gooseberry marmalade is very popular in the winter season. Amla marmalade, which is full of properties, is also helpful in increasing the immunity of the body. Amla is also very beneficial for eyes and digestion. In such a situation, gooseberry marmalade is kept in many houses during the winter season, which is eaten during the winter season. The grandmother of the house specially prepares Amla Maramba for all the family members. If you are also familiar with the properties of gooseberry jam and want to make it, then our recipe can help you.
Gooseberry jam gives a unique taste and people of all ages can eat gooseberry jam in winters. Amla Maramba is beneficial for everyone from children to old people. Let’s know the easy method of making Amla Maramba.
Ingredients for making gooseberry marmalade
Amla – 15-20
Cardamom powder – 1/4 tsp
Sugar – 2 and a half cup (as per taste)
Saffron threads – 1/2 pinch
Amla Murabba Recipe
If you want to make gooseberry marmalade in winter, first pick green gooseberries and then wash them thoroughly with water. After this wipe all the gooseberries one by one with cotton cloth. Now make holes around the gooseberry with a fork or knife. Make holes in all the gooseberries and keep them in a vessel. Now put 4-5 cups of water in a pan and heat it on medium flame.
When the water becomes hot, add amla in it and boil it for at least 10 minutes on high flame. After this, turn off the gas and keep the gooseberry separate from the water. After this, put three cups of water and sugar in another vessel and keep it on medium flame to heat. When the water and sugar mix well and the sugar syrup starts boiling, add amla to it.
After adding amla, reduce the flame of the gas and cook the gooseberry in sugar syrup for 30 to 40 minutes. It has to be cooked until the gooseberry becomes completely soft in the syrup and the syrup gets absorbed well in the gooseberry. Now let the mixture cool down. Fill the amla with syrup in a glass jar and leave it for 48 hours.
By doing this, Amla will absorb the syrup well. After this, take out the gooseberry from the syrup and boil it by adding cardamom powder and saffron to the syrup. Boil it till 2-3 string syrup is formed. After this, add amla again in the sugar syrup and boil it for 5 minutes. After this, let the gooseberry marmalade cool down. Now gooseberry marmalade is ready. Store it in a glass jar. Gooseberry marmalade will not spoil for long.
