बिना चीनी-गुड़ के गुलाब जामुन जैसा रस भरा, टेस्टी आंवला मुरब्बा बनाये और सालों तक चलाये |Amla Murabba 

#goldiesKitchen #AmlaMurabbaRecipe #AwlaMurabba
बिना चीनी-गुड़ के गुलाब जामुन जैसा रस भरा, टेस्टी आंवला मुरब्बा बनाये और सालों तक चलाये |Amla Murabba
आज Goldieskitchen में बन रहा है रसीला आँवला मुरब्बा। बिना चीनी, बिना चूना के 1 साल तक चलने वाला आँवला मुरब्बा बना सकते हैं बहुत आसान तरीके से। स्टीम में पका मुरब्बा, रसभरा गुड़ और आंवले का मुरब्बा, आँवला चटनी, आंवले का मीठा अचार, आंवले का छुँदा, आँवला लौंजी, सालों चलने वाली आँवला चटनी, आँवला जैम बनाये आसानी से | गुड़ वाला आँवला मुरब्बा बनाने की परफेक्ट रेसिपी। आँवला पाउडर, आँवला तेल, आँवला केन्डी बनाये और आँवला मुरब्बा का मज़ा लीजिये साल भर तक। बाल लम्बे करने का तरीका, स्किन केयर रेमेडी, आँखों की रौशनी तेज़ करने के उपाय, इम्युनिटी बूस्टर, बाल झड़ने से रोकने का तरीका, इम्युनिटी बढ़ाने का तरीका, आम का मुरब्बा, निम्बू का मुरब्बा, आँवला कैंडी कैसे बनाये मसाला किचन की विंटर स्पेशल रेसिपी जरूर देखिये | परफेक्ट आँवला मुरब्बा रेसिपी शेयर ज़रूर कीजिये और मसाला किचन को सब्सक्राइब करना न भूलें |
Welcome to Goldie’s Kitchen Channel, In this Channel I share various kind of dishes/recipes in my style which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it. I make Indian, Chinese, Delhi style, Mughlai, Sweets, bakery items and various other cuisines.
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LET'S SEE THE INGREDIENTS LIST
#AmlaMurabbaRecipe #AwlaMurabba #MurabbaRecipeByGoldiesKItchen
INGREDIENTS:
* Gooseberry/Amla(आंवला) - 500-600 Gram
* Water(पानी) - As required
* Rock Sugar Candy/Mishri(मिश्री) - 500-600 Gram
* Water(पानी) - 2-3 Spoon
* Cardamom Powder(इलायची पाउडर) - 1/2 Tsp
* Black Salt(काला नमक) - Less than 1/2 Tsp
* Dried Ginger Powder(सौंठ/अदरक पाउडर) - 1/2 Tsp
RECIPE:
Soak some Gooseberries overnight. Wipe them with a dry cloth and prick them with the fork. In a pan, put water and keep it for boiling. Then put pricked Gooseberries/Amla in it. Cover it with a lid and boil for 5-7 minutes. After then take out the Gooseberries/Amla. Keep the pan for heating, add some Candy Sugar/Mishri Powder, pricked & boiled Gooseberries/Amla, some spoon of Water in it. Stir it continuously, cover it & cook it on a slow flame for 40-45 minutes. When the Amla color has changed & Syrup turned thicker then put the flame off and take it out in a bowl. Add some Cardamom Powder, Black Salt & Dry Ginger Powder and mix it well. Then keep it in an air-tight jar for a long time use. In this way, Juicy Amla Murabba will get ready to serve.
Tip:
* Don't make the Murabba in an Aluminum or Iron kadhai/pan.
* Do not store the Murabba in a steel container.
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