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» Gooseberry Muraba
Gooseberry Muraba Recipe
20 (500 grams) amlas (indian gooseberries)
2 1/2 cups (500 grams) sugar
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
Wash the amlas cautiously. Pierce them with a fork at regular intervals.
Boil water in a pan with amlas yand boil it for 10 minutes over a high flame. Drain and keep it aside.
Melt the sugar in 3 cups of water , Add the amlas and heat over a slow flame for about 30 to 40 minutes to make amlas are soft.
Keep enclosed in a cool dry place for at least 48 hours to make amlas soak in the syrup.
Drain the amlas from the syrup; boil the syrup with cardamom powder and saffron till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3 to 4 minutes to cool it completely.
Bottle in a sterilised glass jar. Store for upto 6 months dry in a cool place.
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