Can any body from India tell me how to make Amala Murabba?

Question

Amala Ka Murabba is very very popular in India but unfortunately it is not prepared hygenically and I want to prepare it at home.

Answer 1

Ingredients:
1 kg. fresh big firm amlas
1-1/4 kg. sugar
4 gms. Citric acid
1/2 tsp. alum (for each usage)
Method:


Wash and prick amlas all over with a fork.
Dissolve alum in 2 litres water.
Soak amlas in this water for 24 hours.
Wash again with alum water.
Put amlas in boiling water and boil for 2 minutes.
Remove keep aside.
Prepare sugar syrup with 3/4 litre water.
Syrup should be just stick enough when touch between finger and thumb.
Put amlas in syrup for 24 hours.
Remove amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put amlas back in syrup. Keep aide for 24 hours.
Repeat this process :Remove amla, boil syrup, add amla for 4 days.
By now amla will stop oozing water, and making liquid thinner.
Preserve cooled murabba in a clean tight jar.

Making time: process take a little time for each of 5 days.
Makes: 2 kg. amla with syrup
Shelflife: 3 months

Answer 2

The gr8 Indian pickle...
mouth watering,spicy..ooh..I like it tooooo..
.
...This is the pucca indian methpd of preparing "spicy", amla pickle

Ingredients :

Amla-----1Kg. Red Chillies----4 Green Chillies----2 Salt-------1/4 kg. Turmeric------1/2 tsp. Peeled Black Gram---1/2 tsp Mustard seeds------1/2 tsp Oil------1 tsp. A pinch of asafoetida Dhaniya leaves-----1 Sprig

Method :

1. Clean the amlas and dry them. Chop the dried amlas to remove seeds and grind the amla flesh lightly. Store for three days in a jar.

2. On day 4, add salt, and turmeric and grind. Whenever required, you can use this to make ready-to-eat amla pickle.

For one cup of chutney:

Fry black gram, red chillies, mustard seeds and asafoetidaand grind Add the amla mixture. Whip and then garnish with dhaniya leaves.

You can also see this link

http://www.euroandhra.com/andhradishes/a...

Ingredients :

Amla - ½ Kg Salt - 150 Gms Jeera (cumin seeds) - 2 Tsp Saunf( fennel seeds) - 2 Tsp Methi daana (fenugreek seeds) - 1-2 Tsp Red chilli powder - 1-2 Tsp Haldi - 1-2 Tsp Mustard oil - ½ cup

Method :

Boil the amlas in water for 5 miniutes. Remove from water. Apply 100 Gms salt. Keep aside for 5-6 hours for the water to drain out. Deseed the amlas and cut into half or leave them whole. Heat oil. Shut off the gas. Add jeera, saunf, methi daana, red chilli powder, haldi and 50 Gms salt. Add the dried amlas. Cook for 1-2 miniutes. Cool. The pickle is ready for use the next day. Consume within 2 weeks.

Source(s):

see this link

Answer 3

1 kg. fresh big firm amlas
1-1/4 kg. sugar
4 gms. Citric acid
1/2 tsp. alum (for each usage

Answer 4

some jammun chclate

Answer 5

cal me at 044-244444444