Quick Amla ka Murabba With Jaggery (In Pressure Cooker)
See instructions how to make amla ka murabba with jaggery recipe. A delicious super healthy sweet made with only 2 ingredients-fresh raw amla and jaggery. It is a refined sugar-free, gluten-free and vegan recipe.
Ingredients
- 400 gm big size amla
- 300 gm jaggery crushed
- 1 tsp cardamom powder
Instructions
- Wash amla with water to remove any dirt. Now, prick them with the help of a fork at regular intervals. Then, soak them in water overnight or for a day.
- The next day, strain the water and wash amla again with fresh water. Prick them once again with a fork and keep them aside.
- Now, take a pressure cooker, spread half of the crushed jaggery or jaggery powder and then place amla over it. Now cover the amla with the rest of the jaggery. Close the lid of the pressure cooker and put it on a low medium flame.
- Give one or two shakes carefully so that they will not stick at the bottom. Pressure cook it up to two whistles. Now, simmer it for another 1-2 minutes and then switch off the flame and let the pressure be released naturally.
- Once the pressure is released, open the lid, transfer the syrup and amla to a bowl and let it cool completely.
- Transfer to a glass container or jar and leave the amla murabba in the syrup untouched for at least 4-5 days and then serve. It helps in absorbing jaggery syrup by amla and reducing the sour, tangy taste.
- Store them in an airtight container. It stays good for 2-3 weeks at room temperature and up to 2-3 months in the refrigerator.
Video
Notes
1. Don't skip soaking of amla for at least one day as it helps in reducing the tanginess from amlas.
2. Once the murabba is cooked, let it cool and leave aside for at least 4-5 days to get it a more flavourful and less tangy taste.
3. For longer shelf life, store them in the refrigerator.
4. Always use a clean and dry spoon to take out amla murabba from the container to increase its shelf life.
5. Use Kesar, saunf, clove, or black pepper powder to enhance its flavour.