Perfect Amla Murabba at Home — Simple Method & Tips

Perfect Amla Murabba at Home — Simple Method & Tips without Sugar & Jagerry
Today I've brought you a very healthy and delicious Amla Murabba, which will be so juicy and soft that you'll want to eat it again and again
The most special thing is that this murabba is made without sugar or jaggery, but the taste is so amazing that you won't even realize there's no sugar!
This recipe is perfect for everyone, from children to the elderly, as it provides the full benefits of Amla—it's a superfood for immunity, digestion, and skin glow.
And yes… you can store it for over a year without it spoiling.
Just watch the entire video and follow the steps carefully.

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Ingredients
आंवला — Amla (Indian gooseberry): 1 kg
मिश्री — Misri (rock sugar, thread type preferred): 750 g (or 1 kg if you want sweeter)
नमक — Salt: 1 tablespoon
पानी — Water: as needed (for soaking and cooking)
अतिरिक्त पानी — Extra water: ¼ cup (added with misri before cooking)

Method — Step-by-step
1. Select & inspect amla: Choose large, firm, good-quality amlas. Avoid spoiled, cracked or rotten ones. Small natural dark spots on the skin are okay.

2. Initial wash + salt soak: Put the amlas in a large bowl, add 1 tablespoon salt and enough water to fully submerge them. Cover and soak for 5 minutes so surface dirt and pesticide residues loosen.

3. Rub & rinse: Remove, rub each amla thoroughly by hand to dislodge dirt, then rinse 2–3 times with fresh water until the rinse water is clear.

4. Prick (make holes): Transfer to a separate big bowl with water. Using a fork/needle/skewer, make multiple pricks/holes all over each amla (do several holes). Pricking speeds up softening and prevents darkening. Immediately place pricked amlas back in water to avoid oxidation (browning).

5, Salt soak overnight: In the bowl with pricked amlas, add another 1 tablespoon salt (or as mentioned earlier) so the water covers amlas completely. Mix well and cover. Leave overnight (or ~8–12 hours). This reduces bitterness and slightly seasons the fruit.

6. Next-day wash & drain: Next day drain and discard the salty water. Rinse the amlas thoroughly under fresh water and rub to remove excess salt. Drain well.

7. Prepare for cooking: Place the drained amlas in a deep, heavy-bottomed steel pan (non-aluminum/bronze/copper). Add misri (rock sugar) — 750 g for 1 kg amla (use up to 1 kg misri for sweeter preserve). Remove any fibrous threads from misri before adding.

8. Add water & mix: Add ¼ cup water to help the misri dissolve and mix everything gently so the misri coats the amlas evenly.

9. Cook on low flame (covered): Put the pan on very low flame, cover, and cook slowly. The slow heat melts the misri and draws out the amla’s juices (including the salt water absorbed overnight). Cook covered so amlas soften and syrup forms.

10. Check softness & syrup: When amlas are about 70–75% cooked and the syrup is still thin, remove the lid and continue cooking on low flame without covering so the syrup reduces and thickens. Stir gently occasionally to avoid breaking the amlas too early.

11. Test syrup consistency: When the syrup becomes slightly sticky — similar to jalebi/gulab jamun syrup — check by touching a little between your fingers. It should be tacky and coat the fingers (not watery).

12. Finish cooking: Once the amlas are soft through and the syrup has thickened to the desired consistency, turn off the heat. Let the murabba cool completely in the pan.

13. Cool & store: After cooling, transfer the amla murabba to clean, dry jars. Use sterilized glass jars for long storage.

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