Amla Goli or amla gatagat is a tangy and spicy mukhwas recipe. The main advantage of eating mukhwas is that they help with digestion and act as a mouth refresher. This amla goli is suitable for both roles.
All the ingredients used to prepare amla goli have some or other health benefits. We have used jaggery as a sweetener and mishri or rock sugar for coating amla goli. Amla with jaggery provides your body with much-needed iron, which aids in increasing hemoglobin levels and naturally cleansing the blood. Mishri has a cooling impact on the body, aids in the treatment of coughs and sore throats, increases hemoglobin levels, functions as an energy booster, and has many other benefits.
All the spice powders that are used to make amla goli provide a tangy taste and aid in digestion. Plus, they have numerous other health benefits too.
If you would like to make the most of amla season, then check this recipe for How to preserve and store amla juice.
Health Benefits of Amla (Gooseberry)
As we all know, amla has numerous health benefits, and preparing and consuming this amla goli is one of the greatest ways to maximize the health benefits of amla.
Amla (or Gooseberry) is a nutrient powerhouse, and consuming amla or amla juice regularly benefits us in a variety of ways. Amla, in addition to Vitamin C, also includes Vitamins A and E.
Amla contains a lot of antioxidants. It is also beneficial to your skin, hair, and eyes.
How to make dry ginger/soonth powder at home
To make soonth powder at home, peel the ginger and cut it into slices. Arrange it on a baking tray and bake it at 120/130 degrees till it turns crisp. Keep flipping it every 10 minutes. Once it cools grind it to a fine powder and sift it once through a sieve. Store in an air-tight container.
How to make Amla Goli | Step-by-Step Recipe
Wash and dry the amlas. Steam cook the amlas. To steam cook, take water in a pressure cooker and place a stand on it. Take amlas in a perforated bowl and place the bowl on the stand. Pressure cook for 3 whistles.
Once the pressure settles down, take out the amlas and let them cool. Once cooled, remove the seeds from them.
Take the deseeded amla wedges in a mixer jar and blend them to a fine paste.
Take amla paste in a non-stick pan and add jaggery. Mix and cook on a low flame till jaggery melts and the mixture thickens a bit. The mixture will become semi-solid.
Once you notice that the mixture has started to thicken add all the spice powders – jeera powder, amchur, kala namak, hing, and soonth powder.
Mix well and cook till the mixture thickens and leaves the sides of the pan.
Remove from the flame and let the mixture cool down completely.
In a bowl, take out powdered rock sugar/mishri. Spread little powdered rock sugar on your palm and place a small portion of the amla mixture. Roll between your palms to make small balls.
Spread them on a plate and let them dry for 1-2 hours. Once they are set, transfer them to a jar or container. Amla Goli or Gata Gat is ready.
You can store them at room temperature for about a week. But in case the weather is humid, we recommend storing them in the refrigerator. They can be stored for up to 6 months in the refrigerator.
Pro Tips
- When grinding amlas, do not add any water. It’s fine if you can’t make a smooth paste out of it. We are going to further cook the amlas, so they will be mashed completely.
- We did not add salt because we used black salt and amchur. If you are not adding any of these then you can add salt instead.
- The amla mixture will thicken more after cooling down. So, once it becomes a lump and starts leaving the sides of the pan, switch off the flame.
- If while shaping the amla goli, you feel the mixture is sticking too much, then again reheat and cook for a few more minutes.
- After adding all the spice powders, check the taste and adjust the spice powders to your taste.
Storage
If you want to store amla goli for a long time, make sure there is no excess moisture in the amla mixture. Otherwise, it may get spoilt quickly.
You can store them at room temperature for about a week. But in case the weather is humid, we recommend storing them in the refrigerator. They can be stored for up to 6 months in the refrigerator.
Do not take out the whole quantity from the refrigerator. Take out in small quantities and store the rest in the refrigerator. Frequent temperature changes may affect the shelf-life.
More Recipes you may like –
Tips to get perfect paneer cubes | how to make paneer at home
How to clean copper bottle
Homemade Vrat ka atta (farali flour)
Homemade Spring Roll Sheets
Chocolate Ganache
Caramel Sauce
How to make Bread Crumbs
Recipe Card
Amla Goli Recipe | amla gatagat recipe
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
- 250 grams gooseberry/amla
- 160 grams jaggery (1 cup)
- ½ teaspoon cumin seeds/jeera powder
- ¼ teaspoon dry mango powder/amchur
- ¼ teaspoon black salt/kala namak
- pinch of asafoetida/hing
- pinch of dry ginger powder/soonth powder
- ¼ cup powdered rock sugar/mishri for coating
Instructions
- Wash and dry the amlas. Steam cook the amlas. To steam cook, take water in a pressure cooker and place a stand on it. Take amlas in a perforated bowl and place the bowl on the stand. Pressure cook for 3 whistles.
- Once the pressure settles down, take out the amlas and let them cool. Once cooled, remove the seeds from them.
- Take the deseeded amla wedges in a mixer jar and blend them to a fine paste.
- Take amla paste in a non-stick pan and add jaggery. Mix and cook on a low flame till jaggery melts and the mixture thickens a bit. The mixture will become semi-solid.
- Once you notice that the mixture has started to thicken add all the spice powders – jeera powder, amchur, kala namak, hing, and soonth powder.
- Mix well and cook till the mixture thickens and leaves the sides of the pan.
- Remove from the flame and let the mixture cool down completely.
- In a bowl, take out powdered rock sugar/mishri. Spread little powdered rock sugar on your palm and place a small portion of the amla mixture. Roll between your palms to make small balls.
- Spread them on a plate and let them dry for 1-2 hours. Once they are set, transfer them to a jar or container. Amla Goli or Gata Gat is ready.
- You can store them at room temperature for about a week. But in case the weather is humid, we recommend storing them in the refrigerator. They can be stored for up to 6 months in the refrigerator.
Video
Notes
- When grinding amlas, do not add any water. It’s fine if you can’t make a smooth paste out of it. We are going to further cook the amlas, so they will be mashed completely.
- We did not add salt because we used black salt and amchur. If you are not adding any of these then you can add salt instead.
- The amla mixture will thicken more after cooling down. So, once it becomes a lump and starts leaving the sides of the pan, switch off the flame.
- If while shaping the amla goli, you feel the mixture is sticking too much, then again reheat and cook for a few more minutes.
- After adding all the spice powders, check the taste and adjust the spice powders to your taste.
Leave a Reply