If you want to include amla in your diet, try this awesome Amlaprash recipe by chef Sneha Singhi Upadhaya.
500g amla 4 elaichi 1 badi elaichi 10 cloves 1 star anise 5 bay leaves 1 tbsp peppercorn 1 inch cinnamon 1/2 cup raisins, soaked in hot water 15 dates, deseeded & soaked in hot water 4 inch piece of ginger 1 cup tulsi leaves 3 tbsp ghee 1 cup jaggery 15-20 kesar strands
Credits: Canva
1. Steam the amlas for 15-20 minutes or until they’re tender. 2. Once cool, deseed the amla & blend it to a smooth paste.
3. Dry roast the cinnamon, elaichi, badi elaichi, cloves, star anise, peppercorn, and bay leaves on low heat. 4. Let it cool & grind them to a smooth powder & keep aside.
5. Blend the raisins, dates, ginger & tulsi leaves with a little water & keep aside.
6. Add ghee to an iron pan 7. Add amla paste & cook for 4-5 mins
8. Add the jaggery & cook for 2 minutes.
9. Add the date paste, the blended spices & kesar. 10. Cook on low heat till it dries out & changes colour.
11. Garnish with silver vark & kesar. 12. Keep in an airtight container and it is safe to use for up to 6 months.