Nellika with jaggery recipe (Gooseberry / Amla)

   
It can be eaten directly or mixed in warm milk or water.
It can be used like any other jam, spread onto bread.
I know this recipe from my sister-in-law.She only made this
and gave it to me.It is good for  health wise.This taste is also
good.That is why I put this recipe in my blog.



 Ingredients

 Big Nellikkai (Amla )...............1/2 kg
Vellam (Jaggery).......................1/2kg
Ghee..........................................2-3 tbsp
Ginger juice..............................1 tbsp
Salt............................................1/4tsp              

Method:

Wash and cook the Nellikkai (Amla) with 2 cups of water .
    
Allow the amlas to cool down.

Now remove their seeds and mash them with mixer grinder or your finger.

Make  jaggery thick syrup and keep aside.

Take a wide bottomed pan add ghee to it. 

Once ghee is little hot add the mashed amlas into it.

Saute and stir amlas for 5 to 7 mins on low flame. 

Once the water from amla evaporates, add ginger juice and 

 jaggery syrup  keep stirring continuously.

Keep stirring the moisture will evaporate and it will thicken. 

The mixture will start leaving edges, switch off the gas allow   to cool down. 

Transfer to a  container for storage and place it in fridge. 

                  
                                               or 

Spread in a tray and put in sunlight for 2-3 days to dry.
This is not necessary to place it in fridge.

When the mixture cools down add honey it’s optional.

You can use this for a long time now.