India is a land of spices and all tangy things. Most of them are made in houses and these are the recipes which have been carried down from one generation to another. That is why all the achaar recipes (pickles) and murabba recipes that we make today come from our grandmothers and elders. Each region in India has their own recipes of these tangy and tasty things and all of them are really exclusive.

Amla Ka Murabba in Hindi is definitely a tangy accompaniment which can be eaten with rice or chapatti. In fact you can try it just like that. Amla which is popularly known as the Indian Gooseberry is actually something which is considered to be very healthy.  This is very healthy because it has a huge amount of Vitamin A and C along with anti oxidants, potassium, magnesium and calcium, that is why; according to Ayurveda having amla on a regular basis can make one healthy. In fact, they recommend people to drink amla juice on a regular basis to keep away a lot of health problems. But this fruit is not available throughout the year and so it is a good idea to preserve them as it can be easily done for a few months.

This amla ka murabba though has an origin in Rajasthan; it has become famous in entire India now. It is a tasty one and everyone can have a spoonful of this delicious tangy and sweet delicacy any time of the day without a concrete reason. In this recipe, one gets to eat amlas which are softly cooked and then sweetened with flavours and Indian spices like saffron and cardamom.

The ingredients that are needed to make this are 20 amlas (at least), a quarter spoon of cardamom powder, two and a half cups of sugar and some saffron.

Firstly, you need to wash all the amlas well and make small holes on them by pricking them in the entire body. Take a deep pan (which has to be non stick) and boil the water in it. Then add the amlas into it and boil it thoroughly for the next 20 minutes. Drain them and keep them aside. Then mix sugar with three more cups of water in the same pan and cook them for 5 minutes in a medium flame. Then add the amlas and cook them again in a very low flame for half an hour. When the amla will turn soft, cover it with a lid and keep it aside for 2 days. Then lift the drained amlas from the syrup. Cook the syrup again in a non stick pan for 10 minutes and add saffron and cardamom to it. Add the amlas again into it. Cook them for 5 more minutes and then cool them down. Once it is cooled down. Put them in air tight glass containers for storage.

Amla ka murabba recipe in Hindi is available on online sites as well. One can try at home by consulting the recipe.