I Tried Amla Murabba for 2 Weeks: My Honest Experience with This Tangy-Sweet Indian Preserve
Let me be honest with you.
I have always known amla is good for me. My mother has been telling me since I was a kid – "Eat amla, it's full of Vitamin C!" "Your hair will grow!" "Good for your skin!"
But raw amla? That green, sour, bitter fruit that makes your face scrunch up? I could never do it. No matter how many times my mom told me to just "eat one piece," I always found an excuse to run away.
Then last month, my neighbor gave me a small bowl of amla murabba with her lunch. She said, "Just try it. It doesn't taste like raw amla."
I was skeptical. But I tried it.
And guys? I have eaten amla every single day since then. Not the raw one – the murabba. And I actually enjoy it.
Here is my completely honest experience trying different amla murabbas, how they taste, and whether they are actually worth buying.
What Is Amla Murabba? (For the Confused Ones)
If you are searching for "aawle ka murabba" or "able ka murabba" and landing here, let me explain in simple words.
Amla murabba is basically Indian gooseberry (amla) that has been cooked slowly in sugar syrup until it becomes soft, sweet, and completely different from the sour raw fruit. The long cooking process removes most of the bitterness and sourness, leaving behind a sweet-tangy preserve that actually tastes good.
Think of it like candied fruit, but traditional, healthier, and made the desi way.
Some people call it amla preserve. Some call it gooseberry jam. But honestly? Amla murabba is amla murabba. It's its own thing.
Why I Finally Gave Amla Murabba a Chance
Like I said, raw amla and I have never been friends. But recently, a few things happened:
My hair has been falling out more than usual. (Stress? Season? Who knows.)
My digestion has been weird. (Too much chai, probably.)
My neighbor, who is 60 and looks 45, told me she eats amla murabba every single day.
That third one convinced me.
She said she has been eating amla murabba for 20 years. Her hair is thick, her skin is glowing, and she has more energy than me. I had to try it.
She gave me a small jar of homemade amla murabba, and that's where my experiment began.
My First Taste: The Homemade One
The first one I tried was my neighbor's homemade amla murabba.
What it looked like: Deep brownish-green pieces floating in thick syrup. The amla pieces were soft and looked almost translucent at the edges.
My first bite: Okay, I was nervous. I kept waiting for that raw amla sourness to hit me. But you know what? It never came. The first taste was sweet – clean sugar sweetness. Then, right at the end, a tiny hint of tanginess. Not sour like raw amla, just... a little something that reminded me this was actually a fruit.
The texture surprised me. Soft, almost melt-in-your-mouth, but still holding its shape. Not mushy at all.
Verdict: I finished the entire bowl in one sitting. Then I felt guilty. Then I asked her for more.
Trying Patanjali Amla Murabba (The Most Famous One)
After finishing my neighbor's jar (okay, I finished it in two days, don't judge me), I needed more. And since I had seen patanjali amla murabba in every medical store ever, I decided to try that next.
Where I bought it: Local medical store. It was right there on the shelf, next to the chyawanprash.
The 1 kg amla murabba price check: I bought the 1 kg jar because I knew I would eat it quickly. It was surprisingly affordable – much cheaper than I expected for a whole kilo of something. (If you want exact prices, they vary by location, but Patanjali is generally budget-friendly.)
My honest experience with Patanjali amla murabba:
The first thing I noticed – the pieces were more uniform than the homemade one. Neatly cut, consistent size. The syrup was clear and thick.
Taste test:
Sweetness level: High. Sweeter than the homemade one.
Amla taste: Present but mild. You know you are eating amla, but it's not overwhelming.
Texture: Slightly firmer than homemade. Still soft, but with a little bite.
Did I like it? Yes. It's not as special as homemade, but it's consistent, reliable, and easily available. If I want amla murabba right now and don't have time to find homemade, this is what I buy.
Who is this for: People who want a trusted brand. Newbies trying amla murabba for the first time. Anyone who wants convenience.
What I Learned About Amla Murabba Health Benefits
Okay, I am not a doctor. I am just a regular person who ate amla murabba for two weeks and paid attention to how my body felt. Here is what I noticed:
Digestion:
This was the most obvious change. I used to feel heavy after meals, especially dinner. After I started eating one or two pieces of amla murabba after eating, that heavy feeling reduced. Not completely gone, but noticeably better.
Hair and skin:
Two weeks is too short to see big changes. But my hair fall reduced a little? Could be coincidence. Could be the amla. I am continuing to eat it, so ask me again in two months.
Energy:
I didn't suddenly become a superhero. But I didn't feel as sluggish in the afternoons. Again, could be placebo. But even if it's placebo, it's a good placebo.
What I read online:
People say amla is full of Vitamin C, good for immunity, good for hair, good for skin, good for pretty much everything. I believe it. But also, remember that murabba has sugar. So it's not like eating raw amla. You are getting benefits, but also sugar. Balance is key.
The Different Names I Found While Searching
When I was researching amla murabba, I noticed people search for it with different names. If you landed here searching for any of these, yes, this is the same thing:
Aawle ka murabba – "Aawle" is just another way of saying amla in some regions.
Able ka murabba – Same thing. Spelling differences.
Indian gooseberry preserve – The fancy English name.
Patanjali amla murabba – The brand-specific search.
So if you were confused whether these are different things – they are not. All amla murabba. All delicious (if made well).
How I Eat Amla Murabba (My Favorite Ways)
After two weeks of experimenting, here is how I enjoy it most:
1. One piece after meals
This is my favorite. After lunch or dinner, I take one piece of amla murabba. It satisfies my sweet craving, helps with digestion, and feels like a healthy dessert.
2. With morning tea
Instead of biscuits with chai, I tried amla murabba. It works. The sweetness goes well with tea, and it feels less guilty than eating cookies.
3. Mixed in yogurt
Remember I mentioned this in my previous murabba post? It works with amla murabba too. Plain dahi, chopped amla murabba pieces, mix it up. Tastes amazing.
4. Straight from the jar (no shame)
Sometimes I just open the jar and eat one piece. Or two. Or three. I try to stop at three.
Things to Check Before Buying Amla Murabba
After trying multiple types, here is what I learned to look for:
1. Check the color:
Good amla murabba should have a deep, rich color. If it looks too pale or artificial, something is off.
2. Look at the syrup:
The syrup should be thick and clean, not watery or cloudy.
3. Read the ingredients:
Simple is better. Amla, sugar, maybe some spices. Avoid things with too many preservatives or artificial colors.
4. Feel the texture:
The amla pieces should be soft but not mushy. They should hold their shape when you pick them up.
5. Taste the balance:
Good amla murabba is sweet, but you should still taste the amla. If it's only sugar, it's not good amla murabba.
Where to Buy Amla Murabba (My Recommendations)
For the budget-friendly option:
Patanjali amla murabba is everywhere. Medical stores, supermarkets, online. It's affordable, reliable, and good for daily eating. If you want to check 1 kg amla murabba price, Patanjali will likely be the most reasonable.
For the homemade taste:
Look for local brands in your city. Sometimes small shops sell homemade-style murabba that tastes closer to what my neighbor made. Ask around. Local WhatsApp groups are surprisingly helpful for this.
For the premium experience:
Some organic brands online sell amla murabba with jaggery instead of sugar. I haven't tried these yet, but they are on my list. If you try them, tell me how they are.
The Verdict After 2 Weeks
Do I like amla murabba now? Yes. Genuinely yes.
Will I keep eating it? Yes. It's now part of my routine. One piece after lunch. One piece after dinner. Sometimes an extra piece just because.
Is it as good as raw amla? Different. Raw amla is probably "healthier" in some ways, but I never ate raw amla. I do eat amla murabba. So even if it's 50% as healthy, that's 50% more than I was getting before.
The best one I tried: My neighbor's homemade one. But since I can't get that every day, Patanjali is my backup.
Who should try amla murabba:
People who know amla is good for them but hate raw amla (like me)
Anyone looking for a healthier sweet snack
People with digestion issues who want something natural after meals
Kids who need Vitamin C but refuse to eat sour things
Who should skip it:
People who need to strict control ( 严格控制 ) sugar intake (it is sweet, after all)
People who don't like sweet preserves in general
What I Want to Try Next
My amla murabba journey is just starting. Here is what I am looking for next:
Amla murabba with jaggery instead of sugar – I have heard it's even better
Organic amla murabba from small farms
Spiced amla murabba with cardamom or fennel – sounds interesting
If you have tried any of these, drop a comment and tell me where to find them!
Final Thoughts
Amla murabba surprised me. I went from avoiding amla completely to eating it every single day. It's sweet enough to enjoy, healthy enough to not feel guilty, and traditional enough to feel connected to something real.
If you have been curious about amla murabba but hesitated because you remember the sourness of raw amla – trust me, this is different. Try a small jar. See what you think. You might surprise yourself, just like I did.
And if you already eat amla murabba? Tell me your favorite brand. Tell me how you eat it. Tell me if you have tried making it at home. I am still learning, and I need all the advice I can get.
Have you tried amla murabba? Which brand do you like? Comment below and let me know!