How To Make Amla Murabba
Ingredients
- Fresh big firm amlas – 1kg
- Sugar – 1 ¼ kg
- Citric acid – 4 gms
- Alum, for each usage – 4 gms
- Wash and prick amlas all over with a fork.
- Dissolve alum in 2 litres water.
- Soak amlas in this water for 24 hours.
- Wash again with alum water.
- Put amlas in boiling water and boil for 2
- minutes.
- Remove keep aside.
- Prepare sugar syrup with ¾ litre water.
- Syrup should be just stick enough when touch between finger and thumb.
- Put amlas in syrup for 24 hours.
- Remove amlas from syrup.
- Boil the syrup to original consistency.
- Add citric acid and strain.
- Put amlas back in syrup. Keep aide for 24 hours.
- Repeat this process. Remove amla, boil syrup, add amla for 4 days.
- By now amla will stop oozing water, and making liquid thinner.
- Preserve cooled murabba in a clean tight jar.
