Today’s recipe is ‘Amla Murabba’. It is winter and vegetable markets are full of amla these days. They are one of my favourite fruit since my childhood. During my school days, my mother used to soak amla in salt water for two-three days, that was my favourite. If you love amla, like me, do try this sweet version of amla. You can add amla in your kid’s diet through this recipe. Amla murabba really goes well with hot parathas/dal rice.
Hello friends ! Today’s recipe is ‘Amla Candy’. This candy is for every age group. Winter season is here and you will find amla easily in market these days. The best part is you can store them for long-term without any worry. You can have 5-6 pieces daily for taste as well as health. I love amla and this is my favourite way to have them daily.
There are many health benefits of amla, also known as Indian gooseberry. I am listing few of them below to give you that extra motivation to have them daily:
- Amla is an excellent source of Vitamin C, which helps in increasing immunity.
- Amla is rich in fibre.
- It is also a powerful antioxidant agent.
- Amla is good for your digestive system as it is rich in fibres.
- It supports liver function and flushes toxins from the body.
- Amla is good for hair care and eye care.
- It is diuretic in nature, which helps in keeping kidneys healthy.
- Amla reduces blood sugar in diabetic patients.
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Ingredients for Amla Candy
Amla (Indian Gooseberry) 1 kg
Sugar 750 gms
Black salt (optional) to sprinkle
Procedure for Amla Candy
- Wash and strain amla properly.
- In a deep vessel take sufficient water, heat water.
- When water starts boiling, add gooseberries and cook for 2 minutes.
- Switch off the flame, cover the vessel and keep amla in the boiled water for 5 minutes.
- Strain amla.
- Start slicing amla with knife, when they become cold. Throw away the kernels.
- Cover the sliced amla with sugar, close the lid and keep it aside.
- After 8-9 hours you will find gooseberry slices floating in sugar-water.
- On next day you slice will settle in the bottom of utensil, that means slices they have soaked up enough sugar syrup.
- When the slices settles in the bottom of utensil, strain amla slices and store the syrup in the refrigerator to use it as amla sherbet during summer season.
- Keep strained slices under sunlight for at least two days.
- Amla candy is ready to use. Sprinkle it with black salt and store them in an air tight container.
- Other ingredients that you can use to flavour your candies are cumin powder, ginger powder or black pepper powder. For sweet and spicy candies, cover amla slices with any of these powder along with sugar.
- Amla syrup can be used as cool and refreshing summer drink. All you need to do is, thicken it up a little bit. Store it in an air tight container or glass jar when becomes cold.
- When sundrying, separate each slice, do not let them stick to each other.
- You can also sprinkle powdered sugar on the dried amla candy.