Sundried Indian Gooseberry Supari|Candy


Sundried sweet amla candy and the salted tangy amla supari are very good methods of preserving the fruit. These can then be used as mouth fresheners and appetizers. Every year ma used to make them in winter and all through the year we would munch on them. I learned from her and began making my own version.

I know I am going overboard with amla recipes but then this fruit deserves such attention. A potent source of Vitamin C ,it helps our body’s immune system, digestive system and is good whichever way you eat it. In Ayurveda Amla is used to make many preparations including the well known chyawanprash. This bright green translucent fruit is full of other nutrients too. You can Google to look them up.

Beginning from October fresh amla is easily available in markets. This is the time to eat it raw in chutney, or with salt. You can add it to many dishes ( daal, rice, tamdi, veggies, salads, juices, squash etc) or make a jam or pickle it, make a preserve in honey. Even make candy or salted mouthfreshener or mukhwas, like we will make today.  My son thinks I am obssesed with it. Maybe I am, it is a key to good health and helps to detox the body among other things. 😀

To make the Amla mukhwas/supari/appetizer take fresh unblemished fruit when it is in season. Wash it properly and pat dry. Now grate the fruit and keep aside.

In a plate mix rock salt, table salt, ajwain (carrom seeds),  asafoitida and mix properly. Add this to the grated amla along with little ginger juice and lemon juice. (250 gm grated amla, 1 inch ginger juice, 1 tablespoon carom seeds, juiceof 1/2 a lemon, 1 teaspoon teaspoon table salt, 1 teaspoon rock salt (leveled).

 

Keep this in sunlight for 5-6 days. The drying time will depend on the amount of sunlight and heat it gets. Once the grated fruit changes colour , shuffle it so that it is properly dried.

This slideshow requires JavaScript.

 

The wedges you see is the Amla candy which is sweet. I will give a quick recipe for that too at the end of this post.

After 6 days the tangy amla mothfreshener/ appetizer/supari is ready to eat.

You can eat it in this shredded form or make small  size balls. I prefer it like this.

Amla Supari (mouthfreshener)

 

The darker ones are from last winter.

It is a unique experience to have a taste tangy supari and then the sweetness  that lingers in your mouth if you drink water just after having it.  It is a good digestive aid too. They are so easy to make I have now stopped buying them. Do try.

Exif_JPEG_420

Amla Candy (Sweet)

This sweet dry Amla Candy is highly addictive and I eat 5-6 at a tme daily. This one in the pic is gifted by someone. I still have to make the candy for this season but it closely looks the same as the recipe is the same. To make this tongue tickling candy you will need 1/2 kg Indian Gooseberry, 100 gm Rock candy or mishri Or granulated sugar. (Rock candy is better than sugar for health reasons but these were made with granular sugar), 1 teaspoon Ginger juice, 1 tablespoon lemon juice.

Boil/ steam the Amla and separate the wedges. Throw the seed. Dry these wedges for some hours in the sun so that all the water evaporates.

In an air tight bottle place these wedges of amla, add ginger and lemon juice, stir and add the sugar on top. (If using rock candy or misri , crush the misri and add the powder on top of the amla wedges). Tightly close the lid and keep the bottle in sun for a few days till the wedges settle at the bottom.  You will notice that once the sugar  melts it has turned into a syrup. Open and stir the mixture with a clean dry spoon so that the sugar is properly dissolved. In 5-6 days of good sunlight they will soak up all the sugar. ( we did it with the Amla Honey preserve too )

Once the wedges have settled at the bottom open the lid and strain the wedges in a bowl. Use the syrup to make amla sorbet.

Now let the amla wedges stay in the strainer till all the water is drained from them.

Take them out in a thali/ plate and dry them completly in the sun. Dry them completely.

Once they are  dry, chewy and brown in colour, rub in some powdered sugar or powdered rock candy (misri). Let them dry some more in the heat of the sun.

Your amla candy is ready to eat. Store in an airtight container and enjoy the goodness of amla all through the year.

You can make it chatpata or tangy by adding roasted cumin powder, rock salt, fennel powder etc. It will have a darker brown colour..

If the fruit is dried properly it will stay for a long time.

Enjoy them and do let me know if you make these.

 

 

 

 

 

Indian Gooseberry | Amla Preserve In Honey


I wrote some days back about the goodness of Amla or Indian Gooseberry. The fruit is in abundance these days and I am making full use of it. I love it in pickles, juices, chutneys, jams, and add it to rice, daals, salads etc. The amla tambli, amla supari and amla candy are delicious. I will try to post the recipes as I make them.

In this post we will make a simple preserve with honey. Honey has medicinal properties and this preserve is very good for immune system among other things.

The fruits cut in small wedges absorb the goodness of organic or wild honey and taste delicious. A tonic for those suffering from anaemia. I benefited from it immensely.

Some people use sugar for the preservation but I prefer honey for obvious reasons.

To make this preserve all you need is good quality honey and Amlas.

Make sure the containers are clean and dry.

Method :

Take fresh amlas and wash them with drinking water. Pat dry and keep aside. ( you can alternately cut raw ones into wedges and dry them in the sun to get rid of the water in the fruit before using).

In a clean, dry glass jar add whole amlas or wedges. If using them whole, do remember to prick them with a fork so the honey gets absorbed.

Pour honey over Amla wedges till they are totally immersed in it. Close the top with a muslin cloth or lid and keep the jar in the sunlight for 5-7 days.

The fruit will leach water so don’t worry. Just let it bleed all the water. Amla wedges will settle at the base full of honeyed goodness.

Once that’s done, take another dry and clean bottle. Transfer the fruit minus the liquid in the new bottle and add fresh honey.

The preserve is ready to eat.

Exposure to sun ensures the longevity of the preserve.

Use the leftover thinned down honey for second batch. I just keep it in the fridge till the next use or sometimes mix it in juices smoothies etc.

If using fresh sun-dried amla, just wait till all the water dries up and then you can put it straight in the honey. No need to change twice.

Both methods work fine. Be sure to keep the preserve in hot sunlight for a few days. Keep making a new lot when the first is about to finish.

Enjoy this delicious and healthy preserve daily to reap its full goodness.

Recipe – Indian Gooseberry | Amla Jam


 

Indain Gooseberry | Amla Jam

Indian Gooseberry | Amla Jam

I found good quality Alma in the local market and bought a large amount to pickle, preserve and use it in other dishes including chutney. Indian gooseberry jam has just the right sweet and sour taste that I enjoy. I added three very sweet Indian red delicious kinnaur apples to the jam to reduce the amount of  added sugar. All of my jams and jellies have natural fruit pectin. I avoid the commercial one. I do not use preservative either.

This is a simple recipe that stays well for a long time. I don’t add apples to this jam usually but instead of making apple jam this time I thought of combining the two with a hint of cinnamon, some fresh ginger & zest of lemon. Oh boy ! the result was simply superb. It tastes awesome with toasts, muffins etc.

 

Here is an easy step by step recipe for the Indian Gooseberry Jam

Ingredients :

Indian Gooseberry (Amla) – 1/2 kg

Apples – 3 medium (optional)

Sugar – 400 gm ( depends on how sour the amla is so adjust accordingly)

Grated ginger – 1/2 teaspoon

Juice & Zest  of one small lemon

Cinnamon powder – 2-3 pinches

Clove – 3-4

Water – to cook

This slideshow requires JavaScript.

Method:

Wash and steam the Indian gooseberry or amla till they become soft. You can boil them or pressure cook. I kept a vegetable steamer in the cooker and give 2 whistles.

Remove the fruit in a plate and allow to cool.

Separate the fruit into wedges and throw away the pits.

Wash, peel, core and chop the apples (if using).

In a heavy bottom pan add the fruits, lemon zest, grated ginger and the spices along with water. The fruit needs to be totally immersed in water. (Approx half a liter)

Cook it on medium low heat and stir frequently till the fruits break down and resembles nice chunky amla/apple sauce.

You can pass it through a sieve at this point or leave it a little chunky as i did. Just mash it properly with a vegetable masher. You can remove the cloves while mashing. I often use clove powder so that the spice is not wasted.

Stir in the sugar. The mixture will become a little watery at this point. Don’t worry and keep stirring  till it comes to boiling point. Keep the heat medium.

(Be careful  as the mixture boils and bubbles. Depending on the size of your pot/pan it may splash.)

Squeeze the lime juice now and stir. Keep the heat low.

Remove all the froth that floats to the top.

Cook for some more time.

Do a plate test at this stage. ( Chill a plate beforehand. Drop some jam in the center of  the plate and prod gently, if the jam wrinkles on prodding it’s done. If it flows or is saucy then cook a little more. Test again till you get the right texture.

Turn off the heat and let it come to room temperature.

Keep the sterilized jars ready for canning. I simply wash the jars with hot water and dry them completely before using.

Spoon the jam in the jars and close the lids tightly. Stirlization of jars is essential if you are storing jams/jellies for a longer period.

I make small batches so avoid the process.

Always use clean dry spoon for serving.

Enjoy the Indian Gooseberry jam with hot crisp toasts, rotis (flat breads), crackers, any of the swiss or french breads.

 

*Adding apple is optional. The jam will need a bit more sweetness. You can add honey or more sugar. I want to make it with unrefined sugar too. I think it should work fine. Give it a try and let me know the result.

Sweetness remnds me of jam filled cup cakes I had somewhere. Have you tried making them at home?