Pratapgarh amla murabba
AI-drafted · awaiting admin review
Whole Indian gooseberries cooked slowly in sugar syrup until translucent; Pratapgarh's amla is its One District One Product.
Region: PratapgarhOccasion: Winter preserve; eaten daily as a tonicTime: 1 hour + overnight soakingServes: About 1 kgVegan
Ingredients
- 500 g large fresh amla (Indian gooseberry)
- 750 g sugar
- 1 cup water
- ½ tsp cardamom powder
- A few saffron strands (optional)
Method
- Wash the amlas, prick each all over with a fork, and soak overnight in water (some families add a little alum or lime).
- Rinse, then steam or blanch them for 5–7 minutes until slightly soft.
- Dissolve the sugar in the water and bring to a boil. Add the amlas and simmer 10 minutes.
- Leave covered overnight so the syrup soaks in; next day simmer again until the syrup is thick and the amlas translucent.
- Add cardamom and saffron, cool and store in clean glass jars.
History
Pratapgarh is one of India's leading amla-growing districts, and murabba, candy and juice made from it are sold across the country.
Significance
Many families eat one amla murabba a day in winter, following traditional beliefs about its health benefits.