Instant Amla Candy Recipe I 2 Types | बिना चीनी के बिना उबाले I No sugar I Easy & Healthy Amla Candy

Wash & dry 1 kg gooseberries.

Steam the gooseberries for 10 mins till cracks appear on them.

Once they become cold, separate the sections from the gooseberries & discard the seeds.

Add 600 gms mishri powder to the gooseberry pieces & mix lightly.

Add 2 tbsp lemon juice & mix lightly.

Cover & leave it for 2 days. (Mix it twice a day)

Strain the syrup from the gooseberry pieces & set it aside.

Spread the gooseberry pieces on a plastic tray/cloth & let it dry for 2 days.

Boil the syrup till one string consistency & store it in a bottle to be used as juice.

Sprinkle mishri powder on the gooseberry pieces through a sieve. Mix well with hands till each piece gets coated well with the powder.

Store them in an airtight container up till 6 months.

For the second type, wash & dry 1 kg gooseberries.

Steam the gooseberries for 10 mins till cracks appear on them.

Once they become cold, separate the sections from each gooseberry & discard the seeds.

Grind the separated sections with 2 tsp water into a fine paste.

Heat a pan & put 1 tsp clarified butter in it.

Add the ground fine gooseberry paste.

Cook on low flame while stirring continuously for 4-5 mins.

Add 1 kg crushed jaggery to it & cook for 4-5 mins on medium flame.

Add 2 tsp roasted cumin seeds, 1/2 tsp black pepper powder, 1 tsp black salt & 1 tsp dry ginger powder.

Cook the mixture till it becomes solid enough & binds together like a ball.

Transfer it to a plate & let it cool.

Take a small portion of the mixture, coat it with sugar powder, roll it between palms to make an even & round ball.

Make similar balls from the entire mixture.

Store them in an airtight container to be relished after meals.

Equipment Needed

Spice Level:

Dietary