In winters this fruit is seen everywhere in the markets and so I planned to get it in bulk and made few different varieties in small quantities so that we can have the variations without getting bored .
As I had already made Moravla last month I decided to give it a skip and fianlly made Amla Chhunda , Amla Candy , Amla murabba , Amla barfi and Amle ki launji
For all the recipes wash the avlas thoroughly with water and then steam them in a pressure cooker for 2 to 3 whistles .
Amla Chhunda
Ingredients
15 - 20 steam cooked avla
half tsp clove and cinnamon powder
1 tsp - red chilly powder
1 n half cup - sugar
1 tsp salt
Method
Remove the seeds from steamed avla .
Mix the seedless avla pieces with all the above ingredients .
Grind this in a mixer .
Fill this paste in a dry glass bottle and close the lid tightly .
Keep the glass bottle in direct sunlight daily for 1 week .
After a week the chhunda is ready to eat .
Amla Candy
Ingredients
15 - 20 steam cooked avla
3 cup - sugar
1/2 cup - water
1/2 tsp - cardamom powder
Method
Remove the seeds from steamed avla .
Separate the pieces and keep them aside to cool .
In a pan add sugar and water and bring it to boil .
When you get a 2 string consistency add the cooled avla pieces and cardamom powder .
The syrup will again become thin because of the avla juice .
Keep the glass flame medium and keep on stirring occasionally .
After about 15-20 minutes syrup again starts thickening .
Switch off the gas and let the avlas be soaked in the syrup overnight .
Next day drain out the syrup completely and remove the pieces on a glass plate.
This syrup too has a very good taste and can be consumed like honey .
Place the glass plate with avla pieces in direct sunlight for 1 week .
The pieces will gradually become dry and the avla candy will be ready for use .
Amla Murabba
Ingredients
15 - 20 steam cooked avla
1 n half cup - sugar
1 tsp cardamom powder
Method
Remove the seeds from steamed avla .
Grind the seedless avla pieces in a mixer .
Add sugar to this pulp and cook it in a non stick pan or a heavy bottom kadhai on a slow to medium flame constantly stirring all the while .
First the mixture will become thin as sugar melts and then after 10 - 15 minutes it will start thickening .
Add cardamom powder and keep on stirring till the mixture starts leaving the sides of pan .
At this stage switch off the gas and let the morabba cool completely .
When cold it will become thick like a jam .
Amla Barfi
Ingredients
1 cup - steamed seedless avla paste
2 cup - sugar
2 tbsp - cornflour
1 tsp cardamom powder
Method
Heat a thick bottomed pan and mix the avla paste and sugar in it .
Cook this mixture stirring continuously on low to medium flame .
Add little water to cornflour and add this paste to above mixture .
Keep on stirring continuously for 5/ 10 more minutes .
Also add cardamom powder .
Mixture now becomes shiny and starts leaving sides of the pan .
At this stage switch off the gas and spread the mixture on a greased tray .
Let the mixture cool completely and then cut in desired shapes .
Amle ki launji - Sweet and sour pickle
Ingredients
10 - steam cooked avla
1 n half cup - jaggery
2 tsp - ghee
1tsp - paanch poran masala ( mixture of methi , mustard , kalounji , cumin & fennel seeds )
1/4 tsp - asefoetida pd
1 tsp - red chilly pd
1 tsp - cumin pd
1/2 tsp - garam masala
1 tsp salt
Method
Remove the seeds from steamed avla .
Heat ghee in a pan and add paanch poran masala to it .
When the seeds temper add asefoetida pd .
Add the seedless avla pieces and stir nicely .
Now add cut jaggery and cook on low flame .
The avla pieces will start leaving juice and jaggery will melt in it .
Add all masala powders and salt and cook for 10/15 minutes
The mixture will slowly thicken and avla pieces become shiny and semi transparent .
Switch off the gas at this stage and let the launji cool down completely .
Store it in a dry glass jar with a lid .
Don't thicken the mixture very much as after cooling the launji will become thick .
This launji stays good for almost a month in normal temperature and 2 /3 months in a fridge .
