Our Amla tree has turned five. For the last
two years, it has been bearing fruit. First time there were only a few amlas in
its dainty branches. Second year the number was greater. Both the times it was
a pleasure to see the translucent green amlas hanging from the branches. This
year, it has been a bumper crop. Every inch of the branch is studded with
fruits like pearls in a necklace. No pleasure is greater than watching your
plants grow. It is a spiritually uplifting experience!
Amla or the Indian Gooseberry has immense health
benefits. It is known as Amalaki in Sanskrit. The fruit is a natural anti
oxidant and the richest source of vitamin C. Amla also contains chromium, zinc,
calcium and copper. Amalaki finds mention in our ancient texts as a fruit that
rejuvenates all the systems of the body, promotes longevity, youthfulness and
general well being. It has immunity boosting properties. According to Ayurveda,
Amla balances all the three doshas – vata, kapha and pitta of the body.
With the first harvest of amla. I decided to make amla
candy. Squidgy, chewy and full of all the goodness of amla, we have been
buying it from the stores. It was a great feeling to make it at home. Here is
my recipe-
Amla Candy
|Indian Gooseberry Candy
Ingredients
1 kg Amla (I took 35 medium size fruits)
700gms sugar
½ cup powdered sugar
Water
Method
Wash amla. Take water in a steel container. Water should
be enough to cover the fruits.
Bring the water to boil. Now add amla (add amla only when
the water starts boiling). Let it stay in boiling water for 5 minutes. Turn off
the heat and let the fruits sit in hot water for another 5 minutes. Discard
water. Let the fruits cool down.
With a sharp knife, trace the furrows in the fruit. Apply
little pressure and separate the slices
from the stone.
Discard stones. Make sure the amla slices are of even
size.
Transfer the slices to a steel or ceramic container. Add
sugar. Place a lid to cover the container.
Cover and keep it for 3 days.
Check next day. Amla slices will leave water. Stir with a
dry spoon. First the amla slices will float in the syrup then by third day, the
pieces will sink to the bottom of the container. Use a colander to separate the
slices from the syrup. Spread the slices on a steel plate and dry them in the
Sun for two days. The pieces should be a little hard and dry on the surface but
tender from inside.
Roll the dried slices in half cup powdered sugar.
Store in a dry and airtight container.
Amla
Nectar|Indian Gooseberry Nectar
Let it cool. Fill it in sterilized bottle.
To sterilize the bottle, Place the washed and dried
bottle with the lid in the oven. Set the temperature to 100 degrees and set the
timer to 10 minutes. Remove the bottle and their lid from the oven and let the
bottle cool. Pour amla nectar into bottles and secure the lid tightly.
Add a tablespoon
of amla nectar to a glass of lukewarm water and have it in the morning (adjust
the quantity of nectar according to taste). It can also be had with cold water
during summers. It is a tasty health drink.
Linking to Vegan Thursdays