Dry Amla

#myrecipe

By Priyanka Gupta

Dec, 6th

698

Servings

6 persons

Cook Time

1 hr

Ingredients

2 - 4

Ingredients

½ kg amla or gooseberries
250 g sugar
½ teaspoon kala namak/black salt
2 tablespoon powdered sugar

Instructions

1. Steam the gooseberries in a steamer for 15 minutes or cook in a pressure cooker until 1 whistle.
2. Let the gooseberries cool; de-seed and separate into flakes.
3. Mix the gooseberry flakes with sugar and black salt in a deep bowl.
4. Cover the bowl and keep outside in the shade for 1-2 days. Turn with a dry spoon 2-3 times a day.
5. Spread the amla flakes on a plate lined with baking paper.
6. Drain the excess sugar from the amla and arrange them on a baking sheet on a tray
7. Allow to dry in the shade for a further 2-3 days.
8. Optionally toss them in powdered sugar once they have dried, this allows any extra moisture to be absorbed by the sugar.

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