Volume I · Nov 6

Amla Murabba (Seasonal Rasayana)

Name: Amla Murabba (Seasonal Rasayana)
Yield: 14 servings
Ingredients: Amla (Indian gooseberry) — 12–14 large (500 g); Mishri / sugar — 2 cups (400 g); Water — ⅔ cup (150 ml); Green cardamom — ¼ tsp (1 g); Black pepper — ¼ tsp crushed (0.5 g); Saffron (kesar) — 5 strands (optional) (0.1 g)

NovemberSweet

Serves: 14
Portion: 1 amla with 1 tsp syrup
Time: Soak overnight · 2 days
Texture: Soft
Season: AutumnWinterNovember
Dosha: Vata
Pitta
Kapha
Tridoshic rasayana

Ingredients

What you need

Custom servings

Ingredients for 14 servings
Ingredient	Household measure	Quantity (14 servings)	Café batch ×5
Amla (Indian gooseberry)	12–14 large	500 g	2500 g
Mishri / sugar	2 cups	400 g	2000 g
Water	⅔ cup	150 ml	750 ml
Green cardamom	¼ tsp	1 g	5 g
Black pepper	¼ tsp crushed	0.5 g	2.5 g
Saffron (kesar)	5 strands (optional)	0.1 g	0.3 g

Method

How to cook it

Step 1: Wash amla and prick all over with a fork; soak in water overnight.
Step 2: Steam or boil 6–8 minutes until slightly soft but whole; drain.
Step 3: Make syrup with mishri and water; add amla and simmer 15 minutes; rest overnight.
Step 4: Next day boil 10 minutes until the syrup reaches one-string consistency.
Step 5: Add cardamom, pepper and saffron; cool and store in a sterilised glass jar; mature 1 week.