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Sweet and Spicy Muraba

Prep Time 40 mins
Cook Time 40 mins
Course dinner, lunch, Snacks
Calories 73 kcal


  • cup (300g) Amla (Indian Gooseberry)
  • cup (250gms) Jaggery
  • ¼ cup (50 gms) Sultanas (Big variety of raisins)
  • 1 tbsp Chironji (Charoli)
  • 1 tbsp Jeera, pounded
  • ½ tbsp Kalonji
  • ½ tbsp Sauf
  • 1 tbsp Flax seeds (optional)
  • 2-3 tbsp Chili flakes
  • 1 tbsp Pounded pepper
  • 8-10 Cloves
  • 1 Cinnamon Stick
  • Hing - few pinches
  • ½-¾ tbsp Rock Salt
  • 21-2 tbsp Oil


  • Place the avlas with half a cup of water in a pressure cooker and cook for one whistle
  • When cool, de-seed the avlas and mash slightly, keep aside
  • Heat oil in a thick bottom pan, add the cloves, cinnamon stick, then add the kalonji, sauf and hing
  • Immediately add the slightly mashed avlas and stir fry for a minute
  • Add the chili flakes and pounded jeera, mix well add the scraped jaggery and mix
  • Cook on a very low flame stirring frequently
  • When the jaggery melts add the sultanas, chironji, flax seeds and the rock salt
  • Mix in the pounded pepper and continue to cook till you get a translucent slurry like appearance, do not over-cook or it will turn hard on cooling
  • Transfer to a glass jar on cooling
  • Avla muraba can be served with rotis, parathas, theplas or on cracker biscuits


  • Avla muraba can be served with rotis, parathas, theplas or on cracker biscuits 
  • Almost every ingredient of this simple recipe is a powerhouse of immunity building attributes
  • Amla is a wonderful source of Vitamin C as well as micronutrients and disease-preventing phytochemicals
73 Kcal
14 g
1 g
2 g
4.2 mg
Total Fibre
0.8 g