Amla, or Indian gooseberry, is a powerhouse of Vitamin C, boasting a tart and tangy flavor that's uniquely its own. Often consumed as a juice or pickle, this versatile fruit lends itself beautifully to marmalade, creating a sophisticated and healthy winter spread. This recipe transforms the sharp amla into a surprisingly delightful conserve, perfect for adding a zing to your morning toast or accompanying cheeses and meats. The intense flavor of the amla is balanced with sweetness and a touch of spice, making it a truly unique and memorable treat.
Imagine the vibrant emerald green of the amla marmalade shimmering on your plate. This recipe expertly guides you through the process of transforming this incredible fruit into a delicious and healthy preserve. Ready to experience the magic of homemade amla marmalade? Let's dive into the step-by-step instructions to create this unforgettable winter special.
Tools Needed
- Stove
- Sieve
- Bowl
- Tissue paper/Cotton cloth
- Pan
- Plate
Ingredients
- Amla: 2 kilos
- Jaggery
- Cardamom
- Sugar
Step-by-Step Instructions
Step 1. Prepare the Amla
- Wash the amla thoroughly.
- Steam the amla for 15 minutes. Place a bowl inside a sieve to prevent water from entering the sieve and add the amla to the sieve.
- Once the amla is steamed, remove it and pat dry with tissue paper or a cotton cloth to remove excess water. Handle gently to prevent splitting.
Step 2. Cook the Marmalade
- Finely chop the jaggery. The amount depends on your preference for sweetness.
- Add the steamed amla and finely chopped jaggery to a pan.
- Add a little sugar. Cover the pan with a plate for two minutes.
- Mix the jaggery and sugar until a paste forms. This may take some time.
- Cook the mixture, covered, for 10-15 minutes, checking periodically until the jaggery turns into a sugar paste and the amla begins to dry.
Step 3. Refine and Season
- Grind the marmalade if needed to achieve desired consistency.
- Add cardamom and a little sugar to help with grinding.
- Remove from heat. Stir in cardamom powder and a pinch of salt.
Step 4. Rest and Serve
- Cover and let the marmalade sit for 8-10 hours.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Adjust the amount of jaggery and sugar to your liking.
- Handle the steamed amla gently to avoid splitting.
Nutrition
- Calories: Insufficient data to calculate
- Fat: Insufficient data to calculateg
- Carbs: Insufficient data to calculateg
- Protein: Insufficient data to calculateg
FAQs
1. Can I use frozen amlas to make this marmalade?
Yes, but make sure to thaw them completely and pat them dry before starting the recipe. Frozen amlas may release more water, potentially affecting the setting of the marmalade.
2. How long will the amla marmalade last?
Properly stored in sterilized jars, your amla marmalade should last for 1-2 years in a cool, dark pantry. Always check for mold before consuming.
Enjoy the vibrant flavor and health benefits of your homemade amla marmalade. This recipe is a perfect way to preserve the goodness of this superfruit and add a unique touch to your winter meals. Spread it, savor it, and share the deliciousness!