Amla Murabba boost immunity in winter, know its easy recipe
New Delhi| As the month of November is progressing, the sound of winter has started increasing. These days the weather has started feeling mild coolness. In such a situation, with the changing weather, immunity will also start changing, due to which people will start becoming victims of many diseases and infections. In such a situation, to keep yourself healthy during the cold season, it is very important to take care of your diet, so that immunity is boosted and diseases are prevented.
Amla is a superfood, eating which in winter provides many health benefits. It is rich in Vitamin C, due to which eating it boosts immunity. Amla can be included in your diet in many ways. Usually people make its pickle or marmalade. In such a situation, today in this article we will tell you a very easy way to make it at home.
Content
1. Amla – 1 kg
2. Sugar – 1.5 kg or to taste
3. Water – To boil Amla
4. Cardamom powder – 1 tsp
5. Cloves- 5-6
6. Some saffron threads (optional)
Method of making
1. First of all, wash the gooseberries thoroughly and make holes around them with the help of a fork. This will help the sugar syrup to dissolve in Amla.
2. Now heat a big vessel of water to boil Amla. Then add chopped gooseberries and boil them for about 10-12 minutes or until they are tender. Now filter them and keep them aside.
3. Now add sugar and 4-5 cups of water in a separate pan to make the syrup. Heat this mixture and stir until the sugar is completely dissolved and a syrup is formed.
4. After this, add boiled gooseberry to syrup and cook on low to medium flame.
5. Let the gooseberries cook for about 30-40 minutes while stirring occasionally in the syrup. Keep in mind that the syrup should be thick and the amla should become transparent while absorbing the sugar.
6. You can add cardamom powder and cloves to it to enhance the taste. You can also add saffron to it for dark color and aroma.
7. Just delicious and healthy Amla Murabba is ready. You can eat it with paratha or pudi.
