- Firstly dry roast Cummin seeds, fennel seeds, and carom seeds till become aromatic. Once it comes to room temperature, transfer it in a grinding jar along with cardamom, clove, cinnamon and black pepper, grind till powder. Keep it ready.
- Further, in a pressure cooker add amla with 1/2cup water, cook till 1 whistle on medium flame. Allow it to be cool completely.
- Further remove amla seeds. In a grinding jar add Amla pulp and Jaggery, blend till smooth. Do not add water while bleeding.
- In a nonstick Pan add prepared amla and Jaggery mixture. Keep the flame on low. Stir often, make sure it does not stick in bottom of pan. Cook for 12-15 minutes or till it start thickens.
- Add prepared roasted masala, amchur powder, salt and asafoetida. Combine everything together and adjust salt and sweet this time. If required add jaggery, salt or amchur powder. cook until the mixture forms a whole mass and doesn't stick to the pan, you can easily make a ball of it. Turn off flame.
- Let it cool completely. In a bowl take Icing sugar. Make small size ball from the mixture and coat it in Icing sugar.
- Store these Amla Chatpati Goli in a airtight container and release whenever you want. Enjoy 😊
It is said that consuming amla daily when it is in season keeps one healthy throughout the year. But this Gatagat Amla Goli can be consumed every day of the year to continually wrap the health benefits of this Wonder Fruit. I still remember , How My Mom prepared it in bulk and then stored in the refrigerator, for up to a year. But Me and my siblings really love these Chatpati goli and eat 4-5 pieces in a day and it barely stay 2-3 months.
Chatpati Amla Goli or Gatagat with Jaggery
#myrecipe
#sweets
By Swati Keshri
Jan, 8th
660
Servings
10 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- 500 g amla (Gooseberry)
- 350 g jaggery (gur)
- 25 g dry mango powder (amchur)
- 1 tbsp dry ginger powder (sauth powder)
- 2 &1/2tbsp Cummin seeds
- 2 tbsp fennel seeds
- 4 green cardamom
- 1 &1/2tbsp carom seeds (ajwain)
- 5 cloves
- 1 cinnamon stick
- 10-12 black pepper
- 1/2 tsp asafoetida
- 1 tsp black salt
- 1 tsp white salt
- 4 tbsp icing sugar
Instructions
Notes/Tips
Use Icing sugar, it helps to keep these Goli dry or moisture free for a long time .
