Indian goose berry is known as amalika in Sanskrit and amla in Hindi. In Tamil language it is known as nellikai. This berry is considered to be a rich source of Vitamin C and antioxidants. No wonder that it is included in herbal health preparations like “Triphala” and “Chyawanprash”
This berry is usually available in abundance during winter. Hence, it is preserved in brine water or in sugar syrup or in powder form for later use. Interestingly, the vitamin C content in it is not lost during such preservations.
Amala murabba is a sweet preserve made with Indian goose berry and sugar. It is also known as Murabb-e-Amla in Unani. This sweet preparation stays for over a year under hygienic conditions without refrigeration. It can be had alone or served as side dish for flat breads and rice.
Ingredients:
Indian goose berry -250gms
Turmeric powder -1/2tsp
Sugar - 150gms
Cardamom powder -1tsp
Citric acid or lemon juice -1tsp
Method:
Wash and boil the goose berries in water along with turmeric powder till it turns soft. Drain the water. Remove the seeds and break it into small pieces.
In another pan combine the sugar with 1 cup of water. Boil them and make syrup of one thread consistency. Then add the berry pieces and the citric acid crystals. (The syrup may begin to dilute at this stage, do not worry). Keep cooking till it reaches syrupy consistency. Add the cardamom powder. Cool and preserve it in clean glass bottles.
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