Amle ka Murabba : a simple recipe

Almost as much as I miss her, I miss my grandmother's cooking. If I ever eat something that tastes like her food, I get tears in my eyes.
For my grandmother, food was equivalent to love. Food had to be hot, it had to look colourful, and the person eating had to be hungry. This, she would say, is the secret to good food.
Till she was alive, I believed her.
Now, I know better.
The secret to good food?
My grandmother's touch.

This particular recipe is my father's discovery. The amla is not boiled, so he claims that the vitamin content must be ten times more. In fact, he wanted to patent it so I called him and asked for permission to publish.

Here it is.

Kacche Amle ka Murabba:

Buy 2 or 3 Kg's of fresh amlas, they are available right now. (You don't have to buy less for trial, this wont go wrong.) Stuff them in the freezer overnight. Next day, they will have gone soft. Remove them from the fridge, and after an hour, cut them into halves, and take out the seeds. Put it in a glass jar. Mix in some sugar or organic jaggery, till the amlas are totally drenched in the sweetness.

Shake the bottle, keep it in the sun for a day. Your nutritous, yummy amle ka murabba or amle ka jam is ready. No need to boil the amlas, or the sugar.

Try not to overeat, too much vitamin C can give you a cold. This is also a remedy for constipation, so you can imagine the result if you overeat. Me talks from experiance only. :)