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Amla Murabba is a traditional Indian sweet and tangy preserve made from Indian gooseberries, also known as amla.

Ingredients:

Roasted and Powdered Masala:
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Fennel seeds
1 tsp Pach phoron
1 tsp Black peppercorn

Murabba:
2/3 cup Mishri (rock sugar)
2 tbsp Masala (from the above)
1/4 tsp Rock salt
1/4 cup Water
250g Amla (Indian gooseberry)

Instructions:

1. In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, pach phoron, and black peppercorns over medium heat until fragrant. Stir frequently to prevent burning.

2. Once roasted, let them cool to room temperature. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside the roasted and powdered masala.

3. At the same time grind the 2/3 cup rock sugar to a powder form. Set aside the powdered mishri.

4. Wash the Amla thoroughly and pat them dry.

5. Boil enough water in a pan, add amla and cook for 10-15 minutes or until slightly soft.

6. In a pan, combine powdered rock sugar (mishri), water, and rock salt. Heat the mixture over medium heat until it forms a syrup. Stir occasionally.

7. Add the cooked amla pieces to the syrup, ensuring they are well-coated. Cook the Amla in the syrup for 30 minutes.

** Be careful not to overcook; you want them to retain some firmness.

8. Add 2 tablespoons of the roasted and powdered masala to the pan. Adjust the quantity according to your taste preferences.

9. Mix well and simmer for a few more minutes until the Amla pieces are completely coated with the masala and the syrup thickens.

10. Turn off the heat and let the Murabba cool to room temperature.

11. Once cooled, transfer the Spiced Amla Murabba to a clean, airtight jar. Store in a cool, dark place for a few days before consuming to allow the flavors to meld.

Enjoy your homemade Spiced Amla Murabba as a delightful and flavorful accompaniment to your meals!

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