Amla Squash
Amla is an excellent source of Vitamin C, hence it helps to boost immunity, metabolism and prevents infections, including cold and cough.
Ingredients
| Amla pulp (Indian gooseberry) |
1Kg |
| Candy sugar (Mishri) | 2Kg |
| Rock salt (Sendha namak) | 10gm |
| Roasted cumin seed powder (Jeera) | 10gm |
| Black pepper powder (Kali Mirch) | 5gm |
| Black salt (Kaala namak) | 5gm |
| Water (Pani) | 1 Ltr |
Servings: 3 litres
3 times water to be added for serving, may adjust the quantity of water as per the required taste.
Method of preparation
- Boil amla and de-seed. Keep it aside until cools and make pulp by grinding. In a large vessel, take sugar, and add an equal quantity of water, heat it so that the sugar dissolves completely.
- Sugar syrup should be made double or 2.5 times the quantity of Alma Pulp.
- Take the pulp in a big vessel, slowly add sugar syrup and mix it well. When the pulp and syrup are properly mixed, take a little bit mixture in a small bowl to mix spices.
- Add roasted jeera powder, rock salt, black pepper and black Salt. Mix contents of both bowls well and keep it in glass jar.
- If you put in the fridge than no need of preservatives otherwise add 0.75 gm Potassium metabisulfite (K.M.S.)/per kg
Benefits
• An excellent source of Vitamin C
• Helps to boost immunity, metabolism
• Prevents infections, including cold and cough
• Useful in acid peptic disorders, constipation, anemia and eye strain