Amla Murabba Recipe: Try Sweet Achar From Jharkhand’s Tribal Cuisine

By Smriti Dey September 16, 2024

[{"selector":"#anim-c71da678-91ba-4b94-80e4-1322d5bcc46a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-7e360423-ac97-4d8c-b452-95da5730b9a1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-4eb5b4b2-7bc3-427c-b785-c60311820c3d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Amla, also known as wild gooseberries, is pretty popular in Jharkhand and abundant in forest areas. Many tribal communities forage and preserve these amlas into sweet and spicy murabba. Learn how to make it.

Ingredients

[{"selector":"#anim-ccd662c1-6982-4de3-8bdd-8b99420a23c0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-768be6c1-962a-4eb2-9584-6833b7e1e69b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4c081409-7b39-4b9f-a0e9-f601a4c847e2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6bd529bf-1318-419d-b129-4b3068ecf75a","keyframes":{"transform":["translate3d(0px, 219.61112%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 kg ripe amla (Indian gooseberries) 1 cup sugar 1/4 cup water 1/4 teaspoon cardamom powder 1 tablespoon ghee (clarified butter)

Step 1

[{"selector":"#anim-8e158d3a-6bb8-4b81-8e64-6801966dee45 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-41aa7272-5b38-445b-ac94-395c9ece198f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cb4827ef-3cd4-4e10-85dc-8fd3bf67c034","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bb2d7019-0ff6-4622-a7b9-826b0911f97a","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix sugar, cardamom powder, and water with boiled amla.

Step 2

[{"selector":"#anim-04d7c397-5e43-4344-9873-98ad9a6b9fdb [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-92a339e4-3623-4f91-9263-998dc1209236","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d985d2cc-f0e1-4150-bd72-1a0cebf342ce","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6c70925-7207-4447-8fc4-4a5b95e13ebb","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cook the mixture over low heat, add ghee, and stir well.

Step 3

[{"selector":"#anim-4e307ae3-2f20-41af-9474-08988f46469a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f86c7f3e-de33-4539-b788-c6d80eb22fe5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc3fec43-ecae-49d0-bb42-c3178efe6b57","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58ef9a56-7220-4a58-85a2-3282860e01ee","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Let the murabba cool completely before storing it in an airtight container.

[{"selector":"#anim-aa9c0c9f-0851-45ae-8fb0-7ef28175c85b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More