Amla Murabba Or Gooseberry Jam


Amla murabba or Gooseberry jam.

Amla or Gooseberry is known as super fruit because its provides many remedies for diseases so its used for treatment in Ayurveda.

Amla is a powerful antioxidant and remedy for skin, hair and weight-loss. its slow down ageing, fight against heart disease and reduces blood sugar and high in digestive fiber.

Amla is a rich source of vitamin C and a very effective remedy of allergic reactions. Mainly its give a tremendous boost to the Immune system and detoxify the body.

If you are suffering from seasonal allergies this murabba is best for you. I have got the recipe from my elder brother Abhijit Mallik. He gave me the recipe of Santha Boudi. Thanks a lot to both of you. Yes its worked for me but not immediately worked after 10 – 12 days. And now I am happy that I don’t need that antiallergic tablet anymore. So take a murabba daily to boost your immune system.

You will love the delightfully flavoured soft cooked sweetened gooseberries.

Recipe courtesy of my sister in law Santha Mallik. I have added some flavour in it as I love my recipes flavourful šŸ™‚

You can remove it’s sourness by picking and soaking overnight in chemical lime or chuna mixed water.

I didn’t because my brother said that don’t remove anything from this super fruit. Keep it with all it’s goodness.

According to Ayurveda, Amla fruit is sour and astringent (kashaya), sweet (madhura), bitter (tikta) and pungent (katu) in taste (rasa), has benefits (gunas) include light (laghu) and dry (ruksha), post digestive effect (vipaka) is sweet (madhura), and has cooling power (shita virya).

RecipeĀ 
Amla or Gooseberry – 1/2 kg

Sugar – 1/2 kg

Salt – 1 teaspoon

Keshar or saffron – a pinch

Cardamom powder – 1/2 to 1 teaspoon

MethodĀ 


Boil the amla with sufficient water and 1 teaspoon salt. Water should cover all the amla or gooseberries.

Boil for 10 – 15 minutes. Wash the gooseberries with cold water immediately after boiling. Wash thoroughly.

Wipe with clean kitchen towel. Prick with knife or fork.

If you don’t like it’s sourness you can soak the gooseberries in 1 teaspoon chemical lime or chuna mixed water for overnight. Just prick and soak. Then wash thoroughly and boil with water. You can get chuna or chemical lime in any pan or betel leaf shop.

Add sugar in it. Cook again on low flame till the sugar dissolve. Stir occasionally. Cook for 10 minutes or till gooseberries become tender transparent.

Add cardamom powder and saffron. I have used 1 teaspoon cardamom powder but if you don’t like it add only 1/2 teaspoon.
I want the sugar syrup thick. If you also like thick syrup remove the gooseberries from syrup and boil the syrup on high flame for 10 minutes more. Add the gooseberries in it again and boil for 5 minutes.

Switch off the flame. Let it cool down completely. Cover and keep aside. Next day store in a airtight container.

Store it in a clean and dry jar and keep under sunlight for few days or until gooseberries soaked sugar syrup and becomes soft.

 

You can enjoy this cardamom and saffron flavoured soft cooked sweetened gooseberries as a dessert too šŸ™‚
May your life become colourful and flavourful. Stay healthy stay happy!!

 

Note –

Some more way to make this murabba.

After boiling in water dry the gooseberries well with kitchen towel. Marinate with sugar and keep under sunlight for 8 – 10 days. You don’t need to cook it with sugar. It will be soft and cooked well in sunlight.

Or

Wash, wipe and chop or grate the gooseberries. Put in the jar and pour honey over it. Honey should cover all the gooseberries. Place the jar under sunlight for 8 – 10 days or until gooseberries become tender.

Or

If you don’t want to take it sweet. Just chop in small pieces. Marinate with rock salt or black salt and keep under sunlight till the gooseberries become dry. Its very good for digestion too.

Quick Dry Fruits Coconut ModakĀ 


Happy Ganesh Chaturthi to everyone. 

May Lord Ganesh bless you abundantly with good fortune, wisdom, prosperity and wealth throughout your life.

Quick dry fruits modak. Modak is sweet dumpling popular in Maharashtra. Its offered to Lord Ganesha as prasad or naivedya during Ganesh Chaturthi.

Ganesh chaturthi is a very auspicious day celebrated to pray to the Lord Ganesha so that every activities that is started is completed without any obstacles. 

Ganesh Chaturthi is a ten-day Hindu festival celebrated to honour the elephant-headed God Ganesha’s birthday. He is the younger son of Lord Shiva and Goddess Parvati.

Ganesha is the Lord of arts and sciences. And the God of wisdom. He is known by 108 names. Mostly he is known as Vinayaka, Ganapati and vighnaharta.

There are two different versions about Ganesha’s birth. One has it that Goddess Parvati created Ganesha out of dirt off her body while having a bath and set him to guard her door while she finishes her bath. Shiva who has gone out, returned at that time, but as Ganesha didn’t know of him, stopped him from entering. An angry Shiva severed the head of Ganesha after a combat between the two. Parvati was enraged and Shiva promised Ganesha will live again. The devas who went in search of a head facing north of a dead person could manage only the head of an elephant. Shiva fixed the elephant’s head on the child and brought him back to life.

The other legend has it that Ganesha was created by Shiva and Parvati on request of the Devas, to be a vighnakartaa (obstacle-creator) in the path of rakshasas (demonic beings), and a vighnahartaa (obstacle-averter) to help the Devas.

Source – http://bit.ly/2bRjmaH

Dry fruits modak. You can make it in 5 minutes if you have the ingredients ready. Very easy, quick and yummy sweet. Try out this modak shaped delicious sweet for the festival. I have made it in small quantity so I have used 1/2 cup dry fruits but you can use 1 cup of mixed dry fruits. Use whatever dry fruits you have. I have used cashew nuts, almonds and raisins.

Recipe 


Mix dry fruits – 1/2 cup to 1 cup coarse powered 

Mawa or dried milk – 1/2 cup 

Sugar – 1 & 1/2 tablespoon 

Cardamom powder – 1/2 teaspoon 

Shredded coconut – 1/2 cup to 1 cup
 

Method 


Grind the dry fruits. Don’t make fine powder, make coarse powder. I have used cashew nuts, almonds and raisins, you can use any dry fruits of your choice. Keep aside.

Mix shredded coconut, mawa/khoya or dried milk and sugar. Grind them into a smooth paste. Take it out. Add cardamom powder and dry fruits. Mix well.
 

If you don’t have mawa/khoya or dried milk you can use milkmaid or milk powder too. Knead the coconut and dry fruits with milkmaid. Or add milk powder and knead with milk. If you are using milkmaid or milk powder omit the sugar.

You can increase the amount of shredded coconut and dry fruits both. Mix all the ingredients well. If you feel its little loose and difficult to hold shape, keep the mixture in refrigerator for 1/2 an hour. 

Now make the shape of modak. I didn’t have a mould but if you have, use it to get a perfect shape. You can make it in any shape of your choice. Easy isn’t it  šŸ™‚

Enjoy the quick and yummy modak with your family and friends.

Happy cooking !!