Awran Jo Murrabo or Indian Gooseberry Conserve is very popular amongst Sindhis, particularly, it is the most favorite of elder generation, because they are well aware of the health benefits of Amla or Indian Gooseberries.
Probably all of us have heard about this ‘Wonder Berry’ and the numerous health benefits of consuming Amla on regular basis.
Because most toxins in the natural world are bitter, the human body is fine tuned to detect them. A bitter taste on the tongue usually makes us want to spit food out, and the taste receptors we also have in the stomach can detect bitterness, too. The sensation of bitterness triggers the release of extra stomach acid to make sure any offending food or toxin is thoroughly digested.
The process of completely digesting Amla ensures that any foods eaten at about the same time are also completely digested. Potentially allergenic proteins are broken down, and the net effect is “cooling,” stopping the slow autoimmune reactions that generate inflammation all over the body.(Source : Here).
It aids in digestion, its a good laxative, one of the best source of Vit. C, it has antibacterial properties and works as a good antioxidant, improves eyesight, great for your hair, strengthens heart and liver muscles . It also is a great source for the important nutritional trace element, Chromium. Chromium is necessary for Insulin to work positively for our body and hence this trace mineral in a way, helps to keep Diabetes fairly under control. Also, the body absorbs chromium well, in presence of Vitamin C, which is abundant in Amla.
Do you need any more reasons to enjoy this berry?
Though dried Amla and Amla candy are the best ways to enjoy this fruit, it can be consumed in forms of dried powder, juice and also in Chyawanprash ;-).
But there is yet another way to have your daily dose of Amla, and that’s what we will talk about today…Home made Amla Conserve..deliciously sweet and sour Amlas in a spiced sweet sugar syrup, cooked until the syrup is golden honey like. Enjoy it everyday with your breakfast, especially in winters and boost your immunity..Out you nasty ‘cold and cough’ !!!!!
A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar.
Often the making of conserves can be trickier than making a standard jam, because the balance between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit and sugar to penetrate the fruit, and cooking too long that fruit will break down and liquefy. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to steep into the fruit, then just heating the resulting mixture only to bring to the setting point.As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough skins.Currants and gooseberries, and a number of plums are among these fruits.( Source:Wiki)
- Indian gooseberries or Amla 15-17
- Water 2 lit
- Alum 1 tsp
- Water 2 lit
- Sugar 1 kg
- Water 1 lit
- Bay leaves 2
- Black pepper corns 5-7
- Green Cardamom 4-5
- Saffron 2 small pinches, soaked in 2 tsp of water
- Sterilized porcelain or glass jar/ container
- Pick around 15-17 gooseberries, taking care that these are free of blemishes.
- Dissolve Alum in water and soak the berries for 12 hours or so, to get rid of some of the bitterness.
- Drain and rinse well the gooseberries to get rid off any traces of alum.
- Prick well each one, with a fork. Do not skip this process or else the berries will not soak syrup well and hence will taste bitter at the end.
- Boil around 2 liters of water in a pan.
- Add gooseberries in the boiling water and let these boil for around 8-10 minutes. Drain and keep aside.
- Now in a thick bottomed pan, add all the ingredients listed under 'Sugar syrup', except saffron
- When the syrup starts boiling, add the drained gooseberries and cook for around 20-25 minutes. Add saffron soaked in water, cook for a minute or so and put off the gas.
- Note: You can cook the Amlas for longer duration at one go, or you can cook these in syrup for 20 minutes. Let these soak in syrup for a day, so that the syrup steeps in well. And again on next day cook more, to make the syrup thick.Thick syrup ensures that the Amlas can be preserved for months and probably for a year or so.I actually cooked it in parts for three consecutive days :-).
- Allow these to cool at room temperature. Later store this conserve in a sterilized jar.
- No refrigeration is needed, and this conserve or Murraba stays fine for months.
- Enjoy it everyday with your breakfast !