Amla Murabba is a traditional Indian sweet preserve made from Amla (Indian gooseberry), a fruit renowned for its high vitamin C content and its numerous health benefits. Amla Murabba is a delicious way to consume this nutrient-rich fruit and enjoy its medicinal properties.
Amla Murabba is made by soaking Amla (Indian gooseberry) in sugar syrup and often flavored with spices like cardamom, saffron, or even a little rose water. The fruit is either kept whole or cut into pieces and then cooked in the syrup until soft. The preserve becomes sweet, tangy, and packed with nutrients.
| Nutrient | Amount |
|---|---|
| ⚡ Calories | 150–200 kcal |
| 🍬 Carbohydrates | 35–50g |
| 🍊 Vitamin C | High (around 600–700mg) |
| 🍃 Fiber | 3–5g |
| 🧪 Antioxidants | High |
| 🧈 Fats | Negligible |
Values vary based on the sugar content and method of preparation.
Availability: In Stock
Rich in Vitamin C, which strengthens the immune system and protects against colds, flu, and infections.
Amla acts as a natural digestive tonic, improving metabolism and digestion. It also helps relieve constipation.
Regular consumption can promote healthy skin and strong hair, reducing premature aging and hair loss due to its antioxidant properties.
Amla is known to support liver function and detoxify the body, helping to remove toxins.
Amla helps lower cholesterol levels, improves blood circulation, and can aid in maintaining healthy blood pressure.
Amla is beneficial for people managing diabetes, as it helps balance blood sugar levels and improves insulin sensitivity.
📅 Dosage: 1–2 pieces per day, preferably on an empty stomach in the morning.
🥄 You can eat it directly, or mix it with yogurt or milk.
🍞 Spread it on bread or use as a topping for porridge or desserts.
High Sugar Content: Not suitable for diabetics unless a sugar-free version is used.
Storage: Keep the murabba in a cool place and refrigerate after opening to increase shelf life.
Excessive Consumption: Can lead to digestive upset or loose motions in some people.
Ingredients:
500g fresh Amla (Indian gooseberries)
500g sugar (adjust as per sweetness preference)
1 tsp cardamom powder (optional)
1–2 strands of saffron (optional)
1 cup water
Steps:
Wash and prick the Amla fruits with a fork.
Blanch the Amla in boiling water for 5–10 minutes until soft.
Make a syrup by boiling sugar and water together. Add cardamom and saffron.
Add the blanched Amla to the syrup and cook on low heat until the fruit absorbs the syrup and becomes soft (about 20–30 minutes).
Let the murabba cool and store in a clean glass jar.
| Weight | 250gm, 500gm, 1kg |
|---|
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