Awla Murabba/Gooseberry sweet pickle

Name: Awla Murabba/Gooseberry sweet pickle
Cuisine: Indian
Ingredients: 1 cup grated amla/gooseberry(from 1/2 kg little riped amla); 21/2 cups sugar; 1/2 cup water; 1 pinch saffron strands; Cinnamon, cloves powder to taste; to taste Cardamom powder

Jasmin Motta _ #BeingMotta @cook_12567865

#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.

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

1 cupgrated amla/gooseberry(from 1/2 kg little riped amla)
21/2 cupssugar
1/2 cupwater
1 pinchsaffron strands
Cinnamon, cloves powder to taste
to tasteCardamom powder

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Steps

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.