We have a candid confession to make. You might love amla oil on your hair, but the amla ka murabba is giving us serious goosebumps! We didn’t think that it would make such a great treat, but eating amla ka murabba all on its own is quite a wonderful idea too. Here’s why — 
 

Amla is packed with fibre and Vitamin C. The best part about amla ka murabba is that it is very rich in antioxidants. Eating one serving of amla will give you vitamin C that is equivalent to the nutritional value of 30 to 40 oranges. While you can make amla juice or consume it in the form of powder, one of the best ways to eat it is by making murabba. You can store amla ka murabba for as long as you want, and eat it all year round especially when amla is not in season. Eating amla ka murabba on an empty stomach is a very good addition to our diet. If you want a glow on your skin, then eating amla ka murabba will keep your skin youthful and healthy.  
 

Furthermore, Amla ka murabba also keeps heart problems at bay. It lowers cholesterol, blood pressure and has very little fat. It contains cytokines that improve the body’s immunity level. Amla is good for the mother and her baby during pregnancy. But women should only consume it upon the doctor’s recommendation.  

Mentioned above are some of the most beneficial effects of eating amla ka murabba. Here’s how you can make your own amla ka murabba —  

Photo: Himanshu Sharma

 

INGREDIENTS 

20 amlas 

2 cups of sugar  

1 teaspoon of black pepper  

1 teaspoon of cardamom powder  

 

METHOD 

Soak amlas overnight in lukewarm water.  

Prick amlas with a fork the next day.  

In a pot of boiling water, add all the amlas.  

Turn down the heat. Cook the amlas for 10-12 minutes, until they turn tender.  

In a separate pan, add 1 cup of water and sugar. Cook the amlas on medium heat.  

Once the sugar has dissolved, check the syrup to see if it is thick.  

If it is thin, allow it to continue cooking.  

If the syrup is thick, transfer amla ka murabba in a glass jar along with syrup.  

Sprinkle black pepper and cardamom powder.  

Seal the container for 3 days for the taste to develop.   

Once the murabbas are ready, serve.  

 

We hope you enjoyed this recipe!