J. Inder Singh Kalra

Aamle ka Murabba

banner
Preparation info
    • Difficulty

      Easy

    • Ready in

      49 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Rich in Vitamin ‘C’, this murabba not only keeps the winter blues at bay but also provides ‘cool’ in the summer. An invaluable preserve.

Ingredients

  • 1 kg/2¼ lb Aamla (large size)
  • Salt
  • 1.5 kg

Method

Preparation

THE AAMLA: Wash and soak in salted water for 2 days to make the skin firm or else the skin would rupture when boiled. Drain, prick with a fork, add water (enough to cover) and boil for 3-4 minutes. Drain.

THE LEMON: Wash and cut into quarters.

THE SYRUP: Boil water (approx 500ml/2 cups) in a handi, add sugar and lem