Awla Murabba/Gooseberry sweet pickle
#Awla are winter season" fruit of life" available in plenty. We make juice, chutney, mouth freshner etc from it... Awla murabba/ jam/Gooseberrysweet pickle made from awla-sugar syrup..which is rich in fiber,good sauce of minerals,also good for digestive and gastric problems.
Awla Murabba/Gooseberry sweet pickle
#Awla are winter season" fruit of life" available in plenty. We make juice, chutney, mouth freshner etc from it... Awla murabba/ jam/Gooseberrysweet pickle made from awla-sugar syrup..which is rich in fiber,good sauce of minerals,also good for digestive and gastric problems.
Cooking Instructions
- 1
Take little ripe amlas..wash in water,pat dry and grate them.(Tip- take little ripen amla as shown in fig)
- 2
Grate them and put in big mixing bowl.
- 3
Add & mix sugar in grated amla mixture. Cover and keep overnight.(Tip.. remember in 1 portion of grated awla,you have to add 21/2 portions of sugar).5
- 4
Next day morning, put this Amla-Sugar mixture in thick bottom kadhai,add water& mix. Keep the kadhai on gas, saute, stirring the mixture continuously on slow flame.
- 5
As one string syrup formed,off the flame.Add saffron strands (crushed with hand), cinnamon, cloves powder and cardamom powder..as per taste.
- 6
Pour into airtight glass jar.After 3-4 days..used it as required. Awla Murabba/ Gooseberry sweet pickle remain fresh for 15 days to 1 month.
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