Jasmine flowersOptional, for fragrance~1-2 tbspest.
Steps
1
Wash the fresh amla thoroughly to remove any impurities.
2
Heat the jaggery and gradually add the amla fruits, allowing them to soak and absorb the syrup over time.
3
Cook on medium to low heat, stirring frequently, until the syrup thickens and the amla begins to change color from green to brown.
4
Continue heating until the amla has absorbed most of the syrup and reaches the desired consistency. Add small amounts of water if needed to adjust the thickness.
5
When the jaggery begins to dissolve completely, add jasmine flowers if desired for added fragrance, and continue stirring.
6
Repeat the heating and stirring process until the amla is fully coated in syrup and the mixture becomes dense and gel-like.
7
Once done, transfer the amla murabba into clean glass jars. Store in a cool, dry place where it can be kept for up to a year without spoiling.
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