Ingredients:
1 kg. fresh big firm amlas
1-1/4 kg. sugar
4 gms. Citric acid
1/2 tsp. alum (for each usage)
Method:
- Wash and prick amlas all over with a fork.
- Dissolve alum in 2 litres water.
- Soak amlas in this water for 24 hours.
- Wash again with alum water.
- Put amlas in boiling water and boil for 2 minutes.
- Remove keep aside.
- Prepare sugar syrup with 3/4 litre water.
- Syrup should be just stick enough when touch between finger and thumb.
- Put amlas in syrup for 24 hours.
- Remove amlas from syrup.
- Boil the syrup to original consistency.
- Add citric acid and strain.
- Put amlas back in syrup. Keep aide for 24 hours.
- Repeat this process :Remove amla, boil syrup, add amla for 4 days.
- By now amla will stop oozing water, and making liquid thinner.
- Preserve cooled murabba in a clean tight jar.
Making time: process take a little time for each of 5 days.
Makes: 2 kg. amla with syrup
Shelflife: 3 months
Pickles and Jam's Index
