आमला कैंडी

90 mins
Serves 1
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Directions

  1. 1Steam amla for 8-10 minutes.
  2. 2Steam amla for 8-10 minutes.
  3. 3Steam amla for 8-10 minutes.
  4. 4Remove amla seeds.
  5. 5Remove amla seeds.
  6. 6Remove amla seeds.
  7. 7Grind amla into a fine paste.
  8. 8Grind amla into a fine paste.
  9. 9Grind amla into a fine paste.
  10. 10In a pan, add the amla paste and mishri powder. Stir continuously on high flame.
  11. 11In a pan, add the amla paste and mishri powder. Stir continuously on high flame.
  12. 12In a pan, add the amla paste and mishri powder. Stir continuously on high flame.
  13. 13Add rock salt, white salt, ghee and black pepper powder.
  14. 14Add rock salt, white salt, ghee and black pepper powder.
  15. 15Add rock salt, white salt, ghee and black pepper powder.
  16. 16Mix well.
  17. 17Mix well.
  18. 18Mix well.
  19. 19Prepare a corn flour slurry with water.
  20. 20Prepare a corn flour slurry with water.
  21. 21Prepare a corn flour slurry with water.
  22. 22Add the slurry to the pan and stir immediately.
  23. 23Add the slurry to the pan and stir immediately.
  24. 24Add the slurry to the pan and stir immediately.
  25. 25Check if the mixture holds shape. It should take more than half an hour.
  26. 26Check if the mixture holds shape. It should take more than half an hour.
  27. 27Check if the mixture holds shape. It should take more than half an hour.
  28. 28Line a tray with butter paper, spread some ghee on it and pour the mixture.
  29. 29Line a tray with butter paper, spread some ghee on it and pour the mixture.
  30. 30Line a tray with butter paper, spread some ghee on it and pour the mixture.
  31. 31Spread the mixture evenly and let it cool for 60-90 minutes.
  32. 32Spread the mixture evenly and let it cool for 60-90 minutes.
  33. 33Spread the mixture evenly and let it cool for 60-90 minutes.
  34. 34Once cooled and solidified, cut into cubes.
  35. 35Once cooled and solidified, cut into cubes.
  36. 36Once cooled and solidified, cut into cubes.
  37. 37Coat the cubes with crushed mishri powder.
  38. 38Coat the cubes with crushed mishri powder.
  39. 39Coat the cubes with crushed mishri powder.
  40. 40Store in a jar at room temperature. It can be used for up to 9 months.
  41. 41Store in a jar at room temperature. It can be used for up to 9 months.
  42. 42Store in a jar at room temperature. It can be used for up to 9 months.

Ingredients

  • 1 kg Amla
  • 1 kg Amla
  • 1 kg Amla
  • 1 Mishri powder
  • 1 Mishri powder
  • 1 Mishri powder
  • 1 tsp Rock salt
  • 1 tsp Rock salt
  • 1 tsp Rock salt
  • 0.5 tsp White salt
  • 0.5 tsp White salt
  • 0.5 tsp White salt
  • 0.5 tbsp Ghee
  • 0.5 tbsp Ghee
  • 0.5 tbsp Ghee
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Black pepper powder
  • 0.5 tsp Black pepper powder
  • 2 tbsp Corn flour
  • 2 tbsp Corn flour
  • 2 tbsp Corn flour
  • 2 tbsp Water
  • 2 tbsp Water
  • 2 tbsp Water

Equipment

knifegrinderpanspatulabutter paperjar