‘Amla’ or Gooseberry is also known as Amlaki.It can be used as a powder or as a lolly.Superb digestive to eat post a heavy meal.Indian gooseberries is a great source of Vitamin C.It helps you avoid the grey,enrich hair growth.It has diuretic properties.Also, helps stimulate metabolism.If you cannot find fresh ones,frozen works great for this recipe. Chatpata Amla candy is a great way to end your meal.
How many Amla should be eaten in a day? 2-3 cloves of amla candy can be eaten.
What are the benefits of Amla candy?
It helps you digest a heavy meal.Works great for improving health and hair.Great even as a remedy to motion sickness.Vitamin C helps you fight cold and cough.It also helps absorb iron.
What makes this recipe better?
You can make this within 15 minutes and let it dry.It has less sugar than commercial ones.Yes, we can get many commercial packets.However,you cannot control the sugar in it.
When you make it at home,you can adjust the sugar content.
Hence you can avoid hidden calories.
Plus there are no preservatives.Preservatives are for long commercial shelf life.When we make it at home,we can make in small batches.Even frozen amla packets can make a big batch.In cold countries you donot get this so easily raw.However, frozen ones work just fine.
Step by step pictures of the recipe
1.Steam the amla/gooseberry for 15-20 minutes or boil them in a pressure cooker until 1 whistle.Do not overcook.
2.Deseed them and break them into their natural flakes,it they are hard, they need to be steamed/boiled further.Add sugar and salt,let it sit for 1 day
3.Arrange on a cooking baking tray covered with baking sheet,let it dry in the sun
4.Store in air tight bottles
Read the Amla Candy recipe below:
- ½ kg amla or gooseberries frozen or fresh
- 250 g sugar you may add more upto 1/2 kg
- 1/2 tsp kala namak/black salt
- Steam the gooseberries in a steamer for 15 minutes or cook in a pressure cooker until 1 whistle.
- Let the gooseberries cool; de-seed and separate into flakes.
- Mix the gooseberry flakes with sugar and black salt in a deep bowl.
- Cover the bowl and keep outside in the shade for 1-2 days. Turn with a dry spoon 2-3 times a day.
- Spread the amla flakes on a plate lined with baking paper.
- Allow to dry in the shade for a further 2-3 days.
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