Amla sweet is a superb way to give up your meal. It is a digestive full of diet
C.
- Prep Time : 10 mins
- Cook Time : 15 mins
- Resting Time : 4 Days
- Total Time : 4 Days 25 mins
- Servings : 10
- ½ kg amla or gooseberries frozen or fresh
- 250 g sugar you can also add extra upto ½ kg
- ½ tsp kala namak/black salt
- 2 tbsp powdered sugar optional
- Steam the gooseberries in a steamer for 15 minutes or prepare dinner in a strain cooker till 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 hold outdoor in the color for 1-2 days. Turn with a dry spoon 2-3 instances a day.
- Spread the amla flakes on a plate lined with baking paper.
- Drain the extra sugar from the amla and organize them on a baking sheet on a tray
- Allow to dry in the colour for a in addition 2-3 days.
- Optionally toss them in powdered sugar as soon as they have dried, this lets in any more moisture to be absorbed with the aid of the sugar.
- Note: The sweet can be saved in the fridge or in a cool, dry place.
- Depending on the weather, you make preserve the amla in sugar for a day or 2.
- If you make it with much less sugar then it will be much less moist.
- If you do no longer have sturdy adequate warmth from the solar to dry these out after a day or 2,then heat an oven for 5 minutes,turn off the heat, and maintain the tray in the oven for few hours.
- Do the identical step subsequent day as properly to dry them out , else if they are now not dried in 3-4 days, they will begin to get spoilt.