Muraawla - Amla Murabba

To make Amla Murabba, start by washing 500 g of Amla and piercing them with a fork. Soak the Amla in salted water for 3 hours. In a deep pan, heat 500 g of grated jaggery with 1/4 cup of water until it dissolves. Add 0.5 tbsp of cloves, 0.5 tbsp of cardamom powder, a cinnamon stick, and a pinch of salt. Bring it to a boil, then add the soaked Amla. Cover and cook for 20 minutes, checking with a fork to ensure the Amla is cooked. Once done, let it cool and store it in an airtight container.

Yes, Amla Murabba is suitable for a vegan diet as it is made with plant-based ingredients like Amla, jaggery, and spices. Just ensure that the jaggery you use is vegan, as some brands may contain animal products.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in the same quantity. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds to the overall profile of Amla Murabba.

To store Amla Murabba, transfer it to a sterilized glass jar and ensure it is sealed tightly. Keep it in a cool, dry place away from direct sunlight. For longer shelf life, you can refrigerate it, where it can last for several months.

Amla Murabba pairs wonderfully with hot parathas or rotis, making it a delicious accompaniment to your meals. It can also be enjoyed as a sweet snack on its own or served with yogurt for a refreshing treat.