Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, amla balls. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Amla balls is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Amla balls is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook amla balls using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Amla balls:
- Get 250 gm Whole fresh Amla(gooseberry)
- Get 2 cup Sugar
- Make ready 1 tbsp cornflour
- Take 1 tsp butter
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Instructions to make Amla balls:
- Take a vessel and put the Whole Amla and water. Boil the Amla for 10 min.
- Once Amla cooked let them Cool.Put the deseeded Amla in a mixer grinder and make a smooth fine pulp. We will get 1 cup boiled Amla pulp
- Now take a pan put 1 cup Amla pulp and 2cup Sugar and cook for 10 mins till it becomes thick.
- Now take a small bowl in that put 1 tbsp Cornflour and little water and make a slurry by nicely mixing
- Now put this cornflour slurry in Amla mixture and cook for 5 mins more till it becomes thick.Then put butter and cook till the mixture leaves the edges of pan.
- Now grease a tin with butter and put this Amla mixture and keep aside till it cool and become stiff.Then make balls and coat with coconut powder
- Your Amla Balls is ready
Get latest info on Amla, Gooseberry, suppliers, manufacturers, wholesalers, traders, wholesale suppliers with Amla. Information about Amla including applications, recipes, nutritional value, taste, seasons, availability Amla are small, round berries with light-green skin. Amla, or Indian gooseberry, is considered as dhatri, or motherly figure. Amla [Emblica officinalis, or emblic myrobalan], is called amalaki in Sanskrit. It is extensively used as a rejuvenator in Ayurveda.
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