Amla scientifically known as Phyllanthus Emblica is a gooseberry originated in India. It is a very important medicinal plant in Indian Ayurvedic medicine and is known for it’s overall health benefits. It is very rich in vitamin C. It doesn’t turn sweet or ripes if stored for a longer time.
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Benefits of the product:
Helps to fight common cold.
Effecient fat burner.
Brings natural glow to hair and skin/anti aging properties.
Helps in reliving pain.
Helps in reducing bad cholestrol.
Usage and ripening guide
Store in a refrigerater just after receiving.
Wash and cut into two halves.
Can be eaten directly, but it is recommended to prepare a dish and eat to get better taste (gives tart and bitter taste when eaten raw).
Does not ripe with time.
Seeds are not edible.
Amla ka murabba (famous indian snack)
Boil amla in hot bubbling water for 2 mins.
Cover and leave for sometime, in the mean time prepare thin sugar syrup.
Strain the water from amla, mix amla with thin sugar syrup and cook on medium flame until syrup becomes like honey and amla becomes soft.
Now remove from flame and add cardamom powder and saffron. Mix the ingredients well and serve as side-dish after 2 hours.
🙂 🙂 🙂 🙂 You can store it for approximately 2 months in fridge without using a wet spoon in it and serve it as a side snack!! 🙂 🙂 🙂 🙂