I love Amla (fruit) and eat at least one daily. We have Amla trees in our farm and whenever my parents visit us, they bring a small sack full of Amlas.
This is the season of Amla. You can get Amla in market round the year but it is abundantly available in winters.
My daughters do not like Amla but I always want to add Amla in their food. Every time I try to find out Amla recipes for my kids .
This time I discovered Amla toffee and it turned out to be a wonder.
And I’m really very happy that my daughters loved it .
Soft, juicy and chewy Amla toffee is really addictive.
Health Benefits of Amla:
– Amla promotes healthier hair, and boosts the absorption of calcium, thus creating healthier bones, teeth, nails and hair.
– Helps to maintain youthful hair color and retards premature graying.
– It is rich in Vitamin C , and known to prevent premature hair-fall. The rich source of Vitamin C from the fruit acts as a great detoxifying agent for a sluggish liver, and helps to make the skin clear and radiant.
Recipe source – Namita Tiwari
10 medium size Amla
A pinch of salt
2 teaspoons ghee (clarified butter) or plain butter
2 teaspoons powdered sugar
- Grease one 7×7 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 color 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.
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