1) 100 pcs or 2 Kg Amla
2) 3 Kg Sugar
3) 2″ Dalchini / Cinnamon
4) 20 Green elaichi/ Cardamom
5) 2 Teaspoon Kali mirch powder/ Black pepper powder
6) 8 Teaspoon Saunf/Fennel


* Wash Amlas and prick holes in them with a fork or knife and keep aside
* In a pan boil water and add Amlas to it
* Boil Amlas for 10 minutes, drain and keep aside
* Again boil water and add Amlas to cook for 10 more minutes
* This is done to remove excess bitterness from Amlas
* Drain the water, keep Amlas in strainer for a day till water is drained
* In a pan, add sugar and 1 liter of water and let it boil
* Add Dalchini, Elaichi, Kali mirch, and Saunf to water
* Finally add Amlas and cook for 20-30 minutes till Amlas get soft
* When cooled down, take out the Amlas and keep it in a bowl or a jar
* Boil the rest of the sugar syrup till it gets thick(Like 2 tar chashni)
* Add this thick syrup to the Amlas, and close the jar
* Amla Murrabba is ready and can be used for a month or two

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