Awran Jo Murrabo|Amla Murraba|Gooseberry Conserve
A Conserve made from Gooseberries or Awlas, a famous Sindhi Murraba recipe !
  • Indian gooseberries or Amla 15-17
For soaking
  • Water 2 lit
  • Alum 1 tsp
For Cooking
  • Water 2 lit
For Sugar syrup
  • 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
For preserving
  • Sterilized porcelain or glass jar/ container
  1. Pick around 15-17 gooseberries, taking care that these are free of blemishes.
  2. Dissolve Alum in water and soak the berries for 12 hours or so, to get rid of some of the bitterness.
  3. Drain and rinse well the gooseberries to get rid off any traces of alum.
  4. 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.
  5. Boil around 2 liters of water in a pan.
  6. Add gooseberries in the boiling water and let these boil for around 8-10 minutes. Drain and keep aside.
  7. Now in a thick bottomed pan, add all the ingredients listed under 'Sugar syrup', except saffron
  8. 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.
  9. 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 :-).
  10. Allow these to cool at room temperature. Later store this conserve in a sterilized jar.
  11. No refrigeration is needed, and this conserve or Murraba stays fine for months.
  12. Enjoy it everyday with your breakfast !
Recipe by Sindhi Rasoi |Sindhi Recipes at