The winter season is almost here. The risk of colds, flu, and other health problems increases significantly. Therefore, special attention should be paid to diet to avoid these problems. Incorporating Amla Murabba made with jaggery into your diet can prove to be very beneficial (Amla Murabba Benefits).

Amla Murabba is not only delicious to eat but also beneficial for your health. Let's learn about the health benefits of eating Amla Murabba and how you can make a tasty murabba at home (Amla Murabba Recipe).

Boosting Immunity
Amla is high in vitamin C, which acts as an antioxidant.

It strengthens the body's ability to fight diseases, helping to prevent colds, coughs, and viral infections.

Beneficial for the Digestive System
It improves digestion and helps relieve constipation.

It also helps balance stomach acid.

For Hair and Skin
The antioxidants and vitamin C present in it help maintain healthy and glowing skin.

It is also considered very good for hair health, reducing hair fall and slowing down the graying process.

For Eyesight
Amla contains carotene, which helps improve eyesight and prevent eye problems.

Anemia
If you eat jaggery jam, it can help increase hemoglobin levels in the body and eliminate anemia due to the iron present in jaggery.

A Storehouse of Antioxidants
Amla protects cells from damage caused by free radicals, thereby slowing the aging process.

Recipe for Jaggery Amla Murabba
Required Ingredients:
Amla - 500 grams
Jaggery - 750 grams to 800 grams
Water - 1 cup
Black salt - 1/4 teaspoon

Method:
First, wash the amlas thoroughly and prick each one with a fork.
Heat water in a pot, add the amlas, and boil for 10-15 minutes until soft. Remove from the water and set aside.
Next, add the jaggery and 1 cup of water to a pan.

While stirring, let the jaggery melt completely over low heat. Remember, do not overcook the jaggery; just melt it completely.
Now, filter the jaggery syrup through a fine cloth or sieve to remove any impurities. Pour the strained syrup back into the pan.
Now, add the boiled amlas to it. Reduce the heat to medium-low. Cook over low heat for 45 minutes to 1 hour.

Cook until the syrup thickens.

A few minutes before turning off the heat, add a little black salt and mix well.

Let the jam cool completely. The syrup will thicken slightly as it cools.
Store the jam in a clean, dry glass jar.

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