It is winter season and eating amla in this season has many surprising benefits. Amla is bitter to eat, but if you want, you can eat it by making marmalade because it will taste delicious and will also benefit you.
Essential Materials - Ingredients for Amla Murabba
Gooseberry - 1 kg. ( 25 -30)
Sugar - 1.5 kg. (7.5 cups)
Cardamom - 8-10 (peel and grind)
Saffron - 1/2 teaspoon (if you like)
Pepper - 1/2 teaspoon
Black salt - 1 tsp
Alum 1/2 tsp
How to make Gooseberry marmalade - First of all, ripe gooseberries for marmalade, good fruits should be taken. Soak the gooseberries in water for 2 days, remove the gooseberries from the water and adopt them with a fork. Now put the soaked gooseberry in alum water and let it soak for 2 days, take out the gooseberry from the alum water and wash it thoroughly 2 times. After this, take one litre of water in a pan and heat it. Now when the water starts boiling, put the soaked gooseberries in the water, let it come to a boil again, after 2 minutes turn off the gas, keep the gooseberries covered for 10 minutes. After this, take out the gooseberries from the water and keep them in a sieve and let the water drain. Now make sugar syrup by pouring sugar and 1/2 litre water in a steel vessel. Now put the gooseberries in the syrup and cook, when the gooseberries melt well and the syrup becomes thick like honey. Now let the marmalade cool down and after 1-2 days check that the syrup has not become thin, if the syrup seems thin then cook the marmalade again till the syrup becomes thick and now when it cools down, add cardamom, black Add chilli, black salt and saffron and mix.
Fenugreek laddoos are most beneficial in winter, very easy to make
