Amla Jaggery Murrabba | How to make Amla Jaggery Murrabba

By Jaya Rajesh  |  28th Nov 2016  |  
5 from 2 reviews Rate It!
  • Amla Jaggery Murrabba, How to make Amla Jaggery Murrabba
Amla Jaggery Murrabbaby Jaya Rajesh
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About Amla Jaggery Murrabba Recipe

Amla Jaggery Murrabba or sweet amla pickle is very easy to make and is very tasty too. Its especislly prepared during the month of december and january when gooseberry season starts and can be stored in fridge for over a period of 6 months.

Amla Jaggery Murrabba is a delicious dish which is enjoyed by the people of every age group. The recipe by Jaya Rajesh teaches how to make Amla Jaggery Murrabba step by step in detail. This makes it easy to cook Amla Jaggery Murrabba in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Amla Jaggery Murrabba at home. This amazing and mouthwatering Amla Jaggery Murrabba takes 2940 minutes for the preparation and 20 minutes for cooking. The aroma of this Amla Jaggery Murrabba is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Amla Jaggery Murrabba is a good option for you. The flavour of Amla Jaggery Murrabba is palatable and you will enjoy each and every bite of this. Try this Amla Jaggery Murrabba and impress your family and friends.

Amla Jaggery Murrabba

Ingredients to make Amla Jaggery Murrabba

  • 1 kg indian gooseberries
  • 4 cups water plus more for soaking
  • 1 1/2 kg organic jaggery
  • 1/4 tsp pepper powder
  • 1-2 bay leaves
  • 1/4 tsp black salt
  • 2 pods of cardamom crushed.
  • 1/4 tsp fennel powder
  • 1 tsp Alum.

How to make Amla Jaggery Murrabba

  1. Wash and dry gooseberries.
  2. With the help of fork prick the gooseberries to make small holes.
  3. In a big bowl add enough water and alum and soak in the gooseberries for atleast 2 days.
  4. Next day thoroughly wash it in running water and drain well.
  5. Now in a big skillet add 4 cups of water and bring to a boil.
  6. Add in the gooseberries and boil it till it looks swelled, cooked and the water used for cooking has reduced to 1 cup. Switch off the gas.
  7. Add in the grated jaggery and let it sit for 1 hour.
  8. The water and heat from gooseberries will help the jaggery to melt completley.
  9. Now in a heavy bottomed vessel add in the jaggery gooseberries mix and start cooking it.
  10. Once it starts to boil add in black salt,bay leaf, pepper powder,fennel powder and cardamom powder.
  11. Cook this till it reaches 1 thread consistency.
  12. Cool it completely and then store in an airtight glass container.
  13. Amla murrabba can stay good for 6 months if stored properly.

My Tip:

By adding alum you can reduce the tartness of gooseberries. You can skip adding alum. Instead add 2-3 tsp lemon juice. Always use clean and dried spoon for taking murraba.

Reviews for Amla Jaggery Murrabba (2)

Bindiya Sharma2 years ago

lovely recipe..the addition of spices is the best part!

Taahira Laiq2 years ago

very nice recipe!

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