Amla, Amalaki or Indian Gooseberry is one of the most important part of many Ayurvedic medicines. It is a powerhouse of not just antioxidants and vitamin c, but also a good source of calcium, iron, phosphorus, carotene, vitamin B and fiber. Available for consumption in various forms like churna, juice, candies, pickles and supplements, benefits of this superfood are innumerable.
This is a highly recommended food for common problems like hair fall to severe health concerns like helping in preventing the formation of cancer cells. The list of benefits is endless but commonly it is a great remedy for boosting immunity, improving gut health and liver function, preventing pancreatitis, balancing hormones, lowering blood pressure and reducing arthritis related pain due to inflammation.
Many of you have eaten Amla Murabba which is whole Amla simmered in sugar syrup, flavored with cardamom and saffron. Amla Murabba is such an invaluable preserve that you can’t afford to miss it! But what about the people who don’t have time for a long process of making Amla Murabba or are trying to discard white sugar completely from their diet? For them, I have a fantastic and hassle-free, all natural recipe! It can be made with just 2 ingredients, however, you can always add some more flavors to enhance the taste and of course, the nutritional benefits as well.
What You Will Need
- Amla – 500 gms
- Raw organic honey – 250 gms or more
- Rock salt – ¼ tsp
- Black pepper powder – ¼ tsp
- Saffron – 3-4 strands
- Cardamom powder – ¼ tsp
How to Prepare
- Wash and completely wipe the Amla dry
- Grate the amla, discarding the seeds and add all the flavoring ingredients like salt, saffron, cardamom and black pepper to it.
- Fill this mixture in a glass or a ceramic container (just like traditionally used for pickles or any other preserves) and pour the raw organic honey over this mixture.
- As the honey makes its way to the bottom, make sure it completely covers the amla mixture. You can add more honey if you wish to.
- Cover the container and keep it in sunlight for 4-5 hours for approximately 10 days. You can eat this mixture right away but keeping it in sunlight increases its shelf life.
- After 10 days your all natural Amla Murabba is ready.
Please Note: Make sure everything from your hands to the Amla to the glass container are all dry. Any moisture is unfavorable for this kind of a preserve.
Highlights of the Amla Murabba
- Honey was used as a food preservative in ancient times. It works as a preservative because the high concentration of sugar in honey forces the water out of any yeast or bacteria cells that could otherwise contaminate the food. Along with that, honey itself has innumerable health benefits.
- This recipe requires no cooking, hence, all the benefits of Amla are well packed which otherwise get destroyed during cooking.
- Keeping it under the sun helps incorporate powerful benefits of sunlight as well in this recipe.
Hope you are as excited as I was after finding this recipe. Do try it and let me know your feedback in the comments section below!
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