How to make a delicious lip-smacking amla ka murabba?

Amla, also known as the Indian gooseberry is a versatile health aiding gift from nature. It can be termed as a powerhouse for nutrients and is loaded with multiple vitamins and minerals. Apart from aiding our body in staying healthy, Amla also helps in managing and preventing multiple diseases by building a robust immunity. The best part about Amla is that it can be eaten raw, served as a pickle or can be grounded to powder and yet, one can get all the benefits that are related to it. Amla is also one of the best sources of Vitamin C which eventually leads to enhanced metabolism, immunity, and provides natural ailment to bacterial problems and also prevent multiple viral diseases.

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As per Ayurveda, Amla balances all the three doshas of the human body which are the Vata, Kapha, and the Pitta. Amla is packed with vitamin C and since vitamin C works as an antioxidant, consuming Amla daily will also help you to slow down your aging process and also helps in promoting healthy skin and hair. Some of the best ways to add Amla into your diet daily is to both juice it and consume it in an empty stomach by diluting it with water or by turning it into pickle which is commonly known as Amla ka murabba.

Benefits of Amla ka murabba

Amla ka Murabba contains all the major beneficial components of Amla abundantly. Amla has long been known for providing multiple health benefits such as improved digestion, increased metabolism, better quality of hair and skin. Since raw Amla juice tastes a little bitter so one can gain all these benefits by consuming Amla in the form of murabba. Not only does this murabba contain all the health benefits of Amla but they also taste delicious. This is the main reason why people prefer Murabba over raw juices. Moreover making Amla Murabba is also one of the easiest processes that you will ever come across.

How to make Amla Murabba?

There are plenty of ways in which Amla Murabba can be made such as soaking the Amlas in Alum overnight or by boiling the Amla in water as it helps to kill the bitter taste of Amla. But before starting the prepare the recipe, you need to make sure that you have thoroughly washed the Amlas are kept open in the market for which it may contain lots of unwanted impurities. The whole process to make Amla Murabba takes around three days to complete. Once the boiling is done, one needs to soak the Amlas in mildly thick syrup which is made by boiling sugar in water and leave it aside for around three days. Make sure that you have the whole boiled the syrup along with the Amla for at least 4- minutes. It is essential to make sure that the Amla has turned soft after boiling. After three days, one needs to boil the whole mixture once again, and honey can be added in it for enhancing its benefits.  Now you need to take out the Amlas from the syrup and boil the syrup along with cardamom and saffron. Now you can store the whole mixture along with the Amlas in a sterilized glass container.

The thick sugar syrup helps in preserving the Amla for a long time and also serves as a perfect complement to the sharp, natural acidic taste of Amla. When stored for a longer period, the Amlas turns into a dark brown or almost black which contains and soaks in the entire natural benefits of Amla.