‘Murabba’ is an Arabic term for a sugary fruit preserve made with fruits, sugar, and spices. Gooseberry Murabba can be prepared using whole gooseberries, chopped gooseberries, or ground gooseberry paste. In my recipe, I used gooseberry paste and jaggery instead of white sugar. It can be enjoyed in small amounts directly or served as a condiment with chapati or toasted bread.
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Nellikai (Gooseberry) Murabba
Course: PickleCuisine: IndianDifficulty: Easy
Servings
1 bowl
servingsPrep time
5
minutesCooking time
25
minutesThis Murabba can be taken 1/2 to 1 teaspoon directly or served like pickle with chapati/toasted bread.
Ingredients
Big size gooseberry – 10
Jaggery powdered – 1 to 1 and 1/2 cups
Ghee – 1 to 2 teaspoons
Red Chilli Powder – 1/4 teaspoon
Dry Ginger Powder (Sukku Podi) – 1/2 teaspoon
Cardamom Powder – 1/4 teaspoon
Salt – 2 pinches
Directions
- Wash and dry the gooseberries, then steam them for 10-15 minutes on a steamer or idli plate. Let them cool, remove the seeds either by pressing or cutting them out, and then grind the gooseberry pieces into a paste.
- Heat a teaspoon of ghee in a thick pan, add the gooseberry paste, and sauté briefly on low heat. Stir in powdered jaggery, blending well, and cook on low flame, stirring continuously.
- Season with red chilli powder and salt, mix thoroughly, and continue cooking until the mixture thickens, stirring occasionally.
- Finish by adding dry ginger powder and cardamom powder, mixing well. Cook until the mixture is thick, then remove from heat.