Name: Amla Almond Bites recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 250 gm medium size amlas; 250 gm White Sugar; A pinch of salt; 2 tsp ghee; 1/3 cup water; Pinch of Cinnamon powder; Pinch of Star anise powder; 8-10 drops of beetroot juice ( optional); 10-15 almonds soaked and cut into half.; 1/2 cup Desiccated Coconut

ABOUT Amla Almond Bites RECIPE

I have prepared Amla Bites, a winter gift for amla lovers. Amla is known for its high Vitamin C content. Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and improves mental functioning

Ingredients Serving: 10

250 gm medium size amlas
250 gm White Sugar
A pinch of salt
2 tsp ghee
1/3 cup water
Pinch of Cinnamon powder
Pinch of Star anise powder
8-10 drops of beetroot juice ( optional)
10-15 almonds soaked and cut into half.
1/2 cup Desiccated Coconut

Instructions

Wash amla and wipe them dry.
Grease one 6 inch square cake pan
Put amla in a pressure cooker. Add water and pressure cook for two whistles. Let the amlas cool. Remove the seeds.
Place the amla pieces in a blender, add water and puree them. Pass the puree through a strainer. This will remove the fibrous strands.
Transfer the puree to a non-stick pan. Add sugar, salt and ghee. Cook the mixture over medium flame. Once it comes a to rolling boil, reduce heat. Cook it on low flame stirring continuously.
It will begin to thicken. The colour will change from greenish yellow to brownish orange. Add beetroot juice, cinnamon powder and Star anise powder. Keep stirring and cooking till the mixture becomes gel like and begins to leave the sides.
Grease a small plate. Drop some mixture. Cool it and roll it between thumb and index finger.If it rolls neatly into a ball, it is done, but if it sticks to finger, it needs more cooking.
Empty the mixture into the prepared greased pan. Tilt the pan so that it spreads evenly. Spread some almonds on top of it .Keep it in a dry place to cool.Remove from the pan, cut into bite size pieces.
Roll the pieces in dessicated coconut and store in an airtight container.

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