We are in the middle of
the spring but not completely out of winters yet. The spring manifests its
magnificence in the flower laden bushes and plants. Mustard blossom and Semal (Silk
Cotton) flowers are the sure show stoppers.
Our Amla tree is laden with fruit. The fruits need to be
harvested lest they fall and rot.
A recipe is discovered and it turns out to be
a wonder. Amla toffee! We get down to making it. And when it is ready, it is
hard work truly rewarded.
Soft, juicy and chewy Amla toffee is really
addictive.
We all loved it and another batch is being planned. What
better use of nutrients rich Amla ….
Amla Toffee | Indian Gooseberry
Toffee | Soft Amla Candy
Recipe source – Shweta
Vikas
Ingredients
10 medium size amla
White sugar
A pinch of salt
2 teaspoons ghee (clarified butter) or plain butter
Water
2 teaspoons powdered sugar
Method
Grease one 7x7 inch square cake pan or a steel plate.
Wash amla and wipe them dry.
Put them in a pressure cooker. Add water just enough (about 100ml) to
prevent amla from burning at the bottom. Pressure cook for two whistles. Remove
the amlas and keep them to cool. Reserve water.
Remove the seeds. Place the amla pieces in a blender, add
amla water and puree them. Strain the
puree. This will remove the fibrous strands.
Measure the puree and
transfer it to a thick bottom steel wok. Measure the same quantity of sugar. (
I had two cups of puree and I added two cups of sugar). Add salt and ghee.
Cook the mixture over medium flame. Once it comes to rolling
boil, reduce heat. Cook it on low flame stirring continuously. It will begin to
thicken. The colour will change from greenish yellow to brownish orange. Keep
stirring and cooking till the mixture becomes gel like and begins to leave the
sides. Grease a small plate. Drop some mixture. Cool it and roll it between
thumb and index finger. If it rolls neatly into a ball, it is done, but if it
sticks to finger, it needs more cooking.
Empty the mixture into the prepared pan/plate. Tilt the
pan/plate so that the mixture spreads evenly. Keep it in a dry place to cool. Remove
from the pan/plate, cut into bite size pieces.
Toss the pieces in powdered sugar and store in an airtight
container.