Wednesday, December 22, 2021



Gooseberries are reputed to have many properties that make them beneficial to our health. They are considered particularly useful in boosting our immunity. This article explains the numerous benefits gooseberries have for our health.

This is the season for gooseberries in India. The Indian Gooseberry is called Amla in Hindi, Nellikai in Kannada, and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. Elsewhere in this blog, you will find recipes for dishes made with gooseberries, such as:-

In our Indian cuisine, "murabba" is a preserve made with fruit. This can be made with either sugar or jaggery. Traditionally, like pickles, it takes several days to make murabba. Today's recipe is for the instant version of murabba made with gooseberries and jaggery, with spices to add to the flavour. 

It is advisable to select gooseberries that are unblemished and fresh. The colour of the murabba will depend on the colour of the jaggery you use. It is preferable to use the darker varieties of jaggery. 

Since this is the instant type, it is better to make smaller quantities and finish it within a week or ten days. 

We loved this and hope you will too. 


  • Amla ( Gooseberries), 500 gms
  • Jaggery, grated, 500 gms
  • Water, 3/4 liter
  • Cinnamon Sticks, 3 
  • Cloves, (Laung)  6
  • Cardamom Powder, 1/2 tsp 
  • Dry Ginger Powder, 1 tsp
  • Lemon Juice, from 1 lemon

Wash the gooseberries and pat them dry with a clean kitchen towel
Pierce them with a fork on all sides (so that they can absorb the jaggery syrup and spices better) 
Heat 3/4 liter of water in a large vessel and when it boils add the gooseberries
Lower the flame and let it cook on medium heat for 7-8 minutes
Switch off the gas and remove the cooked gooseberries to another vessel, leaving the water behind
To this water, add the grated jaggery and heat this till the jaggery melts completely
Filter this jaggery water through a strainer to get rid of impurities, if any
Transfer this jaggery water back to the first vessel
Heat the jaggery water and when it boils add the cinnamon sticks, and cloves, 
Continue to heat the jaggery water for 15 minutes or till it thickens 
Now add the cooked gooseberries and cook covered on medium heat for about 20-25 minutes
Once it thickens, switch off the gas and add the cardamom powder and dry ginger powder
Mix gently and finally add the juice of a lemon 
Remove from the stove and allow the Amla Murabba to cool to room temperature 
Once it is cooled, transfer the Amla Murabba to a air tight glass jar 

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