Amla murabba with jaggery
Preparation Time
20 minutes
Cooking Time
35 minutes
Difficulty Level
moderate
Meal Type
Dessert
Serves 20
Key Ingredients
- Jaggery powder
About This Recipe
Murabba is whole fruit preserved in syrup, and the amla version is usually made with white sugar. This one uses jaggery instead, so the syrup carries the deep, molasses-edged sweetness of gur while the fruit keeps its sharpness underneath. The method is the classic one: prick the amla so the syrup can enter, boil them briefly to soften the skins, then simmer in the syrup and soak overnight.
The syrup here is deliberately thin, just enough to coat the back of a spoon. A murabba needs a light syrup that the fruit can soak up over days, not the thread-stage syrup of a laddu. The finished piece turns soft and glassy, with a sweet-tart centre that mellows the longer it sits.
Jaggery cubes or a solid block of gur work in place of the powder; break them small so they melt evenly. Cardamom and dry ginger are the seasoning and can both be left out for a plain murabba. The colour and the sweetness deepen over two or three days of soaking, so make it ahead of when you want it.
Ingredient List
Serving Size:
1x
2x
3x
Fruit
- Amla (Indian gooseberries) — 500 g
Syrup
- Jaggery powder — 400 g
- Water — 3 1/2 cups
- Cardamom Powder — 1/2 tsp
- Dry ginger powder (sonth), optional — 1/2 tsp
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Serving Suggestions
Eat one amla with a little of its syrup as a sweet mouthful after lunch or dinner, or chop a piece over a bowl of curd. Spoon the syrup into warm milk for a quick sweet drink. More jaggery sweets are in the jaggery recipes roundup.
Tips for Cooking Amla murabba with jaggery
Prick each amla five or six times, down to the seed, so the syrup works its way in. Stop boiling the fruit the moment the skin pales; overcooked amla collapse into pulp in the syrup. Keep the syrup thin: it only needs to coat the back of a spoon, never a thread stage. Use a dry spoon in the jar every time.
Chef’s Note
Each piece, with its share of syrup, comes to about 71 kcal and 17 g of carbohydrate, nearly all of it from the jaggery. No composition value is printed for amla, so the fruit itself is not counted. The tartness softens over the days of soaking, and the syrup deepens in colour.
Per serving (approx.): 71 kcal, protein 0.4 g, carbs 17 g, fat 0 g, fibre 0 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 20, 2026
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