Quick Amla Murabba (Sweet Preserve)
A quicker, healthier take on the classic sweet amla preserve (murabba). This recipe steams fresh amla to soften, then gently simmers it in a fragrant jaggery syrup infused with cardamom and cinnamon for a delightful treat.
For 6 servings
**Prep Amla**: Wash the fresh amla thoroughly. Using a fork or a small skewer, prick each amla berry all over 10-15 times. This helps the syrup penetrate deeply.
**Steam Amla**: Place the pricked amla in a steamer basket. Steam over boiling water for 10-12 minutes, or until the amla softens slightly and becomes translucent, but still holds its shape. Remove from heat and let cool completely.
**Prepare Syrup**: In a heavy-bottomed pan, combine the grated jaggery and water. Heat over medium-low heat, stirring occasionally, until the jaggery completely dissolves and forms a thin syrup. Do not boil vigorously.
**Infuse Spices**: Add the green cardamom powder and cinnamon stick to the jaggery syrup. Stir well to combine the spices.
**Simmer Amla**: Gently add the steamed and cooled amla to the spiced jaggery syrup. Bring the mixture to a gentle simmer over low heat.
**Thicken & Coat**: Continue to simmer for 15-20 minutes, stirring occasionally, until the syrup thickens slightly and beautifully coats the amla. The amla should absorb some of the syrup and become plump.
**Cool & Store**: Remove the pan from heat. Let the Amla Murabba cool completely at room temperature. As it cools, the syrup will thicken further. Remove the cinnamon stick before storing.
**Jar**: Transfer the cooled murabba to a clean, dry, airtight glass jar. Store in the refrigerator for extended shelf life.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Amla Selection**: Choose firm, unblemished amla berries for the best texture and flavor. Avoid soft or bruised ones, as they won't hold up well during cooking.
- 2**Syrup Consistency**: The syrup should be thick enough to coat the amla but not overly sticky or crystallized. If it gets too thick, add a tablespoon of hot water and gently reheat to loosen.
- 3**Prevent Crystallization**: Adding a tiny amount of lemon juice (as mentioned in the flavor tip) to the syrup towards the end of cooking can help prevent jaggery from crystallizing.
- 4**Storage**: For best results and longer shelf life, always store the murabba in a clean, dry, airtight glass jar in the refrigerator. Ensure no moisture enters the jar.
Adapt it for your goals.
Spice Twist
Add a few whole cloves (2-3) or a small piece of star anise along with the cinnamon for a different aromatic profile. A pinch of saffron strands can also be added for color and fragrance.
Sweetener SwapSweetener Swap
While jaggery is traditional for this healthier version, you can use organic cane sugar for a clearer syrup and a slightly different, less complex taste. Adjust quantity to your sweetness preference.
Nutty AdditionNutty Addition
Stir in a handful of chopped almonds or pistachios after the murabba has cooled completely for added texture and nutrition. This also makes it a more substantial snack.
Why this is on our healthy list.
Rich in Vitamin C
Amla (Indian gooseberry) is an excellent source of Vitamin C, boosting immunity, promoting skin health, and acting as a powerful antioxidant to combat free radicals.
Digestive Aid
Both amla and jaggery are known in Ayurvedic traditions to aid digestion. Amla helps stimulate digestive juices, while jaggery can help cleanse the digestive tract and prevent constipation.
Source of Iron
Jaggery is a good source of iron, which is essential for red blood cell formation, preventing anemia, and maintaining healthy energy levels. Amla also enhances iron absorption.
Frequently asked questions
When stored in a clean, airtight glass jar in the refrigerator, this quick Amla Murabba can last for up to 2-3 weeks. Ensure no moisture is introduced to prolong its shelf life.
