Awale ka Murabba is a typical Indian dish that comes under the category of preservable foods. Usually, it is enjoyed with Thali dishes in lunch, but you can also serve with simple Roti or Chapati.
For those who don’t know, Awala is known as Amla in many parts of this country. It is also called as Indian Gooseberry in Asian markets across the world.
If you want to make Amla Murabba at home, get ripened Gooseberries from the market. These berries will have slightly less sour taste, which will help you reduce sugar quantity in the recipe.
If you prefer little bit of sourness like me, you can use raw fruits as well.
How to make Amla Murabba?
Here’s a simple and easy to make recipe for you –
- Awala – 500 gm
- Sugar – 750-800 gm
- Alum Powder – 1/2 teaspoon
- Cinnamon Powder – 1/2 teaspoon
- Cloves Powder – 1/2 teaspoon
- Cardamom Powder – 1 teaspoon
- Salt to taste (Use rock salt if possible.)
- Water as needed
Since it’s not a one-day preparation, I’ve posted the steps required in similar way. You can note down the process needed for each day and follow accordingly.
Day 1: Cleaning Awalas and Soaking in Water
1. Get the Awalas into a colander and wash them thoroughly.
2. After washing is done, take a knife and remove all the dark spots that you may find on the skin of these fruits.
3. Make some holes on each Awala with the help of fork.
4. Get water, alum powder & Awalas in a bowl and make sure that gooseberries are completely submerged in it.
5. Cover the bowl and let Awalas soak in this water for 2 days.
Day 3: Murabba Preparation
1. Boil some water in a vessel.
2. Throw the stale water from previous bowl and transfer the gooseberries in hot boiling water.
3. Boil them for around 5 minutes and then switch off the flame. Put the lid on for next 4-5 minutes.
4. Now, transfer the Awalas in a new bowl and pour sugar on them.
5. Cover this mixture again with the lid and keep aside for 6-7 hours.
6. Once the sugar dissolves, pour the entire mixture in a cooking vessel.
7. Turn on the heat and keep the flame to medium level.
8. Cook this mixture till you get one string syrup consistency, and don’t forget to stir in between.
9. When you get the desired consistency, add salt, cloves powder, cardamom powder, cinnamon powder in it. Mix well.
10. In the end, switch off the flame and let your Murabba cool down on room temperature.
Done! Your delicious Awale ka Murabba is now ready to store in the container.
Please go through the following tips to store this condiment.
How to store Awale ka Murabba?
Cooking is not the only thing that’s important in this recipe. The way you store it will also play an important role in final taste and texture.
For this, you will need to make sure that it’s stored for at least a month in optimum conditions. You should always keep it in an air-tight container so that there is no/less chance of outside bacteria entering into this mixture.
While storing it for later use, find a place in your kitchen where temperature is cooler than rest of the area. Don’t store it in your refrigerator though, as the low temperature would not help Amla to soak all the juices.
Your room temperature is perfect for this cause.
If you can maintain the right temperature and cleanliness, your Murabba can easily last for one year. Yes, that’s the plus point of such preservable foods!
Tip: Whenever you want to eat Murabba from container, don’t use wet spoon. Get a dry spoon and scoop it out.
How to keep your Awale ka Murabba fresh for long duration?
Even though you’ve done everything right in its recipe, there is a possibility that it may go bad after few days or weeks.
In such case, you will have to check the taste and color. If it doesn’t look good, you should throw it directly in the bin. Don’t consume it again!
However, if there is more liquid in your Murabba and the taste is decent enough, you can still save it. Here’s how to do it –
- Remove entire mixture in a clean vessel and put it on the medium flame.
- Keep stirring it for few minutes until the excess liquid disappears.
- If you’ve got the honey-like consistency back, take it off the flame and cool down on room temperature.
- Finally, get a new air-tight container and store your Amla Murabba in it.
That’s how you restore it!
Note – You don’t have to do perform these steps each month or so. The juices start to accumulate more in the initial days.
In more humid conditions, you may also see some white substance forming on the surface. If you see something like it, discard the preserved mixture right away.
It happens due to the improper usage of preservatives, unsuitable temperature and/or damp storage container.
In my opinion, Murabba is a perfect dish for bachelors, and it’s definitely better than usual pickles.
I mean you can’t eat Mango pickle or some other variety everyday, but no one can stop you from eating your favorite Murabbas in lunch or dinner.
It also comes to your rescue, when you don’t feel like cooking a complete meal for yourself. Simply spread this condiment on bread or leftover chapati and eat it.
Personally, I’ve done this trick on numerous occasions, and it really feels good to have something different from regular Roti-Sabzi combinations. Its sweet, tangy and sour taste makes you want to taste it each time you enter in the kitchen.
Amla ka Murabba Benefits During Pregnancy
Since Amlas are a good source of Vitamin C, Iron and Calcium, many dieticians recommend them during the pregnancy period.
Apart from that, these gooseberries are so rich in nutrients that you just can’t ignore them. You must include them in some form or other in your meal to fulfill your quota.
Having said that, I’d recommend you to take your doctor’s opinion before consuming Amla Murabba in this phase.
Alright now, rush to your market and get the best Awalas to make this Murabba. If you find any difficulty while making this recipe, please let me know in the comments section below. I’d surely love to resolve it for you.