Amla Murabba and Sharbath

Now its time for amla/ Indian gooseberry in the market everywhere. Amla is wherey good for health. Better you take it in as many ways as possible. As the fruit is with high sour with little bitter taste many people didnt prefer to eat it directly. So the better option is making different recipes.

Now we are going to make murabba as well as sharabath at a time. Try it.

Ingredients:

amla  10
sugar  2 cups
salt
lemon
ginger
water

Procedure:

-wash amla.
-take a small piece of ginger and smash it.
-take a vessel in which all amlas spread in 1 or 2 layers.
-add sugar, pinch of salt, ginger and 3 tsp lemon juice. Dont mix it.
-now take a bigger vessel in which the first vessel can sit.
-keep the big vessel on the low flame with 2 cups of water.
-now keep the small vessel in the big vessel and cover the small vessel and big vessel with the lids of their respective sizes.
-dont increase the flame.
-after 15 mins stir amla. You will find the sugar melting. Again cover the lids.
-you cook till the amla becomes soft (you can poke with a fork or knife softly).
-now check the syrup. If it is one string consistency you can turn off the flame. If it doesnt reach that consistency then keep it on the flame directly till you get it. Cover it and let it cool.
-now amla murabba is ready to eat.
-take syrup for 1/4 quantity in a glass and add chilled water to it.
-tanda tanda sharbath is ready to drink.

Tips:

-depending upon your taste you can change the sugar quantity.
-for more sour taste in sharabath add lemon juice. But you may loose the amla taste.
-for different taste add honey and mint leaf to the sharabath.
-for better taste, consume it after 1 or 2 days.
-for more than a weak, better to preserve in refrigerator.
-as the syrup is thick, you can spread on the bread or add with corn flakes or fruit salad.