Gooseberry Candy Recipe – Traditional Indian Amla Murabba Delight

Last Updated on 2 months by Neha Deshmukh

Gooseberry Candy Recipe – Traditional Indian Amla Murabba Delight

Hey everyone! If you grew up in an Indian household, chances are you have fond memories of your dadi (grandmother) or nani (maternal grandmother) making homemade preserves. This Gooseberry Candy, or Amla Murabba as we call it, is one of those recipes that instantly transports me back to my childhood. It’s a little sweet, a little tangy, and packed with goodness. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Amla Murabba isn’t just a delicious treat; it’s a little jar of sunshine, especially when winter rolls around. It’s a fantastic way to enjoy the incredible health benefits of gooseberries (Amla) in a form that even kids will love. Plus, making your own preserves is incredibly satisfying – there’s just something special about enjoying something you’ve created from scratch! It’s easier than you think, and the results are so worth it.

Ingredients

Here’s what you’ll need to make this delightful Amla Murabba:

• 18-20 Gooseberries (Amla)
• 1 cup Sugar
• 1 tablespoon Powdered Sugar (for dusting)

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Gooseberries (Amla): Amla is a powerhouse of Vitamin C and antioxidants. Look for firm, bright green gooseberries – they should feel heavy for their size. There are different varieties of Amla available; some are more sour than others. I prefer the ones that are slightly tart, as they balance beautifully with the sugar.
• Sugar: Traditionally, misri (unrefined cane sugar) was used to make Murabba, giving it a beautiful, subtle flavour. White granulated sugar works perfectly well too, and is what I usually use. You could also experiment with jaggery for a more rustic flavour – just be aware it will darken the colour of the Murabba. (About 200g granulated sugar)
• Regional Variations: Every family has their own twist on Murabba! Some add a pinch of black salt for a unique flavour, while others include cardamom or cloves. In some regions, the gooseberries are only sun-dried for a couple of days, resulting in a softer candy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently boil the gooseberries in water until they become soft. You’ll know they’re ready when they split open when you press them gently. This usually takes about 10-15 minutes.
2. Drain the gooseberries and let them cool completely. Once cool enough to handle, carefully remove the seeds and separate the gooseberries into segments. This can be a little fiddly, but it’s worth it!
3. Now, add the sugar to the gooseberry segments. Give it a good mix, ensuring all the pieces are coated. Cover the mixture and let it sit overnight. This allows the sugar to draw out the moisture from the gooseberries.
4. The next day, you’ll notice a lovely syrup has formed. Stir the mixture well and let it rest for another day. This step is crucial for developing the flavour and texture.
5. Now for the sun-drying! Spread the gooseberries out on a clean cloth or tray and sun-dry them for 3-4 days, or until they are no longer sticky and feel moisture-free. Keep an eye on the weather – you might need to bring them in overnight if it rains.
6. Finally, dust the dried gooseberries with powdered sugar and store them in an airtight container. And that’s it! You’ve made your own Amla Murabba.

Expert Tips

Here are a few things I’ve learned over the years:

• Choosing the Right Gooseberries: Look for firm, unblemished gooseberries. Avoid any that are bruised or soft.
• Achieving the Right Consistency: The gooseberries should be chewy, not hard or brittle. The sun-drying time will depend on the weather, so check them regularly.
• Preventing Crystallization: Make sure the sugar is fully dissolved before you start the drying process. If crystallization does occur, you can gently warm the syrup and stir until the sugar dissolves.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Substitute the sugar with a vegan-friendly alternative like maple syrup or agave nectar. Keep in mind this will alter the flavour and texture slightly.
• Spice Level: My friend Priya adds a tiny piece of grated ginger or a pinch of chili powder to her Murabba for a little kick. It’s surprisingly delicious!
• Festival Adaptations: This makes a wonderful gift during Diwali or Holi. Package it in pretty jars and tie with a ribbon – it’s a thoughtful and healthy treat. My family loves receiving this as a gift!

Serving Suggestions

Honestly, Amla Murabba is delicious on its own! But you can also:

• Enjoy it as a sweet treat after a meal.
• Serve it with a cup of chai.
• Chop it up and add it to your yogurt or oatmeal.

Storage Instructions

Store your Amla Murabba in an airtight container at room temperature. It should last for at least 6 months, if not longer!

FAQs

Let’s answer some common questions:

• What is the shelf life of Amla Murabba? Properly stored, it can last for 6 months to a year.
• Can I use a different type of sugar? Yes, you can! Jaggery or misri are traditional options.
• How do I know when the gooseberries are properly dried? They should be no longer sticky to the touch and feel relatively dry.
• What are the health benefits of eating Amla Murabba? Amla is rich in Vitamin C, antioxidants, and fiber, which are great for your immune system and digestion.
• Can I make this recipe with frozen gooseberries? While fresh is best, you can use frozen gooseberries. Thaw them completely and drain off any excess liquid before using.

Enjoy making this traditional Indian delight! I hope it brings a little bit of sunshine to your kitchen. Let me know how it turns out in the comments below!