Amla or the Indian Gooseberry has rich source of Vitamin C. It has various health benefits and when consumed on regular basis, aids for a healthy life. When in season Amlas are consumed in various forms. Most common way is to pickle the amla and consume through the year.
Two other methods are to make the Amla into murabba or preserve in honey. We get two varieties of Amlas, the one very big and the other smaller variety which is called Ara Nellikai in Tamil. The smaller ones are not that sour to eat and can be eaten as a snack. While the bigger ones are really sour, though after eating it, you will have a sweet after taste.
So preserving these bigger ones in honey was the simplest way to eat them without much difficulty. We do get those sweeten amla in stores, which obviously have high sugar content in them. Preserving in honey doesn’t make it sugary though the sourness gets reduced.
Lets see how we can preserve the amlas in Honey.
Wash and pat dry the Amlas.
See how pretty the fruit looks!
Using the sharp tip of the knife, insert the knife and scoop out the seed in the middle.
Pour the honey into the bottle, place the amlas on them
Slowly pour the honey into the bottle until you cover the entire amlas used.
Shake gently and cover the mouth with a muslin cloth.
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