Ayurveda Wellness

Amla Murabba

Amla Murabba, sometimes known as Morawla, is one of those old kitchen preparations that takes real patience to get right. We start with whole amla and let it simmer slowly with natural sweeteners — jaggery and khandsari — rather than reaching for refined sugar.

As it cooks down, we add green cardamom, black pepper and a touch of black salt, letting the syrup slowly thicken around the fruit until it’s rich, glossy and deeply spiced. Nothing is rushed — the murabba is ready only when the texture tells us it’s ready.

The result is a preserve you can eat straight from the jar, spoon over a dessert, or serve as a small sweet note at the end of a meal — simple, honestly made, and true to how murabba has always been prepared at home.

What Goes Into Every Jar

• Amla
• Jaggery
• Khandsari (mishri)
• Green cardamom
• Black pepper
• Black salt

Good to Know

Storage: Keep in a cool, dry place.

Best before: 12 months from the date of packaging.

How to enjoy it: Eat it as is, spoon it over a dessert, or serve it as a light sweet note after a meal.