आमला कैंडी
Directions
- 1Steam amla for 8-10 minutes.
- 2Remove amla seeds.
- 3Grind amla into a fine paste.
- 4In a pan, add the amla paste and mishri powder. Stir continuously on high flame.
- 5Add rock salt, white salt, ghee and black pepper powder.
- 6Mix well.
- 7Prepare a corn flour slurry with water.
- 8Add the slurry to the pan and stir immediately.
- 9Check if the mixture holds shape. It should take more than half an hour.
- 10Line a tray with butter paper, spread some ghee on it and pour the mixture.
- 11Spread the mixture evenly and let it cool for 60-90 minutes.
- 12Once cooled and solidified, cut into cubes.
- 13Coat the cubes with crushed mishri powder.
- 14Store in a jar at room temperature. It can be used for up to 9 months.
Ingredients
- 1 kg Amla
- 1 Mishri powder
- 1 tsp Rock salt
- 0.5 tsp White salt
- 0.5 tbsp Ghee
- 0.5 tsp Black pepper powder
- 2 tbsp Corn flour
- 2 tbsp Water
Equipment
knifegrinderpanspatulabutter paperjar
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