आवळ्याचे लोणचे, जलजीरा, मोरावळा, कँडी

Ingredients

• 500 g Indian Gooseberries (Amla) (fresh, small, washed and patted dry)
• 200 g Jaggery (grated or chopped)
• 250 ml Water (for dissolving jaggery)
• 1 tsp Mustard Seeds (whole)
• 0.25 tsp Asafoetida (pinch)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Rock Salt (or kosher salt)
• 0.5 tsp Cumin Powder
• 1 tbsp Fresh Mint Leaves (chopped)
• 2 tbsp Ghee (clarified butter)
• 2 Cloves (whole)
• 1 small Cinnamon Stick (broken into pieces)
• 4 Green Cardamom Pods (slightly crushed)
• 1 Star Anise
• 5 Black Peppercorns (whole)
• 1 tsp Chat Masala
• 2 tbsp Granulated Sugar (for final coating)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Dried Basil Seeds (optional garnish)

Instructions

1. Clean the Gooseberries

   Rinse the amla under running water, remove any stems, and pat dry with a clean kitchen towel.

   Time: PT10M

2. Soak

   Place the cleaned gooseberries in a bowl of water with a pinch of rock salt and let them soak for 30 minutes to reduce bitterness.

   Time: PT30M

3. Prepare Spice Mix

   In a small bowl combine mustard seeds, asafoetida, red chili powder, rock salt, cumin powder, and chopped mint. Set aside.

   Time: PT5M

4. Heat Whole Spices

   In a skillet, add 2 tbsp ghee and heat over medium heat. Add cloves, broken cinnamon, crushed cardamom, star anise, and peppercorns. Fry for 1‑2 minutes until fragrant.

   Time: PT5M

   Temperature: Medium heat

5. Make Jaggery Syrup

   Add the grated jaggery and 250 ml water to the skillet. Stir until jaggery dissolves, then bring to a gentle boil.

   Time: PT10M

   Temperature: Medium‑high heat

6. Cook Gooseberries

   Drain the soaked amla and add them to the boiling syrup. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the berries are tender and the syrup thickens.

   Time: PT20M

   Temperature: Low heat

7. Add Spice Mix

   Stir in the prepared spice mix and the remaining 1 tbsp ghee. Cook for another 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: Low heat

8. Spread and Cool

   Transfer the hot mixture onto a tray lined with parchment paper. Spread it into an even layer about 1 cm thick. Let it cool completely at room temperature (about 1‑2 hours, passive).

   Time: PT0M

9. Cut and Shape

   After the slab has cooled, cut it into equal squares (about 2 cm each). Roll each piece between your palms to form smooth balls.

   Time: PT15M

10. Final Coating

    Mix chat masala, granulated sugar, and lemon juice in a shallow bowl. Toss the rolled balls in this mixture until fully coated.

    Time: PT5M

11. Dry

    Place the coated balls back on the parchment sheet and let them air‑dry for about 1 hour before serving or storing.

    Time: PT0M

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

20 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Indian Gooseberries (Amla): Dried amla, Sour berries such as gooseberries
• Instead of Jaggery: Brown sugar, Palm sugar
• Instead of Mustard Seeds: Mustard powder (½ tsp)
• Instead of Asafoetida: Garlic powder (¼ tsp)
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Fresh Mint Leaves: Dried mint (½ tsp)
• Instead of Ghee: Clarified butter, Vegetable oil
• Instead of Lemon Juice: Lime juice
• Instead of Dried Basil Seeds: Chia seeds

Equipment Needed

• Large Bowl
• Colander
• Saucepan
• Skillet or Deep Frying Pan
• Wooden Spoon
• Tray
• Parchment Paper
• Knife
• Measuring Spoons
• Spatula

Critical Steps — Do Not Skip

• Ensuring the jaggery syrup reaches the right consistency (thick but pourable).
• Cooling the candy slab completely before cutting to avoid crumbling.
• Rolling the pieces while they are still slightly warm for a smooth texture.

Chef Tips from the Video

• Use fresh, firm amla for the best texture and flavor.
• Pat the berries dry thoroughly after soaking to prevent excess moisture in the syrup.
• For a glossy finish, drizzle a tiny amount of melted ghee over the cooled slab before cutting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Not recommended; texture changes.

Room temperature: Can keep at room temperature for up to 3 days in a sealed jar.

Make-Ahead Tips

• Prepare the jaggery syrup a day ahead and refrigerate; reheat gently before adding the gooseberries.
• The spice mix can be made in bulk and stored in an airtight jar for up to a month.

Frequently Asked Questions