Amla, commonly known as Indian gooseberry, provides excellent health benefits. Amla is high in antioxidants, essential vitamins, and minerals, which improve immunity and overall well-being. One of the most straightforward methods to incorporate amla into your everyday routine is using amla powder. You can consume amla powder or use it for your skin.
Purchasing readymade amla powder may appear convenient, but it contains chemicals and preservatives that diminish its nutritional benefits. Making amla powder at home ensures its purity and freshness. Additionally, homemade amla powder is inexpensive and allows you to control the quality of the ingredients.
How to make Amla Powder | Step-by-Step Recipe
Wash and dry the amla. Peel off black marks. Cut the Amla into small pieces and discard the seeds.
Take amla pieces in a food processor or chopper and pulse a few times till they are coarsely chopped.
Spread chopped amla on a plate in a thin layer. We have used 4 plates. Do not overcrowd the plate. Spread in a thin layer.
Method 1
Keep the plate in a place with sunlight for 2 to 3 days.
After 2-3 days, heat a pan on low flame and roast the sundried amla till it turns crisp. Let it cool.
Once cooled, blend to a fine powder. Store in an air-tight container.
Method 2
Bake at 100-120 degrees Celsius for 40-50 minutes. Stir and mix after every 5-10 minutes. Bake till it turns crisp. If you feel slight moisture even after baking, you can roast it on a low flame until it turns crisp.
Once cooled, blend to a fine powder. Store in an air-tight container.
Video Recipe – How to Make Amla Powder
Pro Tips
- Make sure the amla is completely dry when you chop or grate them. After washing, pat them dry with a kitchen towel
- Do not overcrowd the plate when spreading amla pieces to dry. Spread a thin layer. We put 500 grams of alma over four plates
- Roasting on low flame is a crucial step to ensure no moisture remains. Do not skip this step
- After grinding amla powder, do not store it directly in a container. Let it be at room temperature for about 1-2 hours. When we grind in a mixer jar, heat is generated; therefore, allow it to cool at room temperature
Storage
It is best to store the amla powder in the refrigerator or freezer section for increased shelf life. You can store amla powder for years in the refrigerator or freezer section. Keep only a small container at room temperature for frequent use.
Ensure that the container is completely dry before storing amla powder.
Use an airtight container to prevent air and moisture from entering, which can cause spoilage.
Always use a dry spoon to scoop the powder from the container. Any amount of moisture might cause spoilage.
More Amla Recipes
Recipe Card
How to make Amla Powder at Home
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Ingredients (1 cup = 240 ml)
- 500 grams gooseberry/amla
Instructions
- Wash and dry the amla. Peel off black marks. Cut the Amla into small pieces and discard the seeds.
- Take amla pieces in a food processor or chopper and pulse a few times till they are coarsely chopped.
- Spread chopped amla on a plate in a thin layer. We have used 4 plates.
- Do not overcrowd the plate. Spread in a thin layer.
Method 1
- Keep the plate in a place with sunlight for 2 to 3 days.
- After 2-3 days, heat a pan on low flame and roast the sundried amla till it turns crisp. Let it cool.
- Once cooled, blend to a fine powder. Store in an air-tight container.
Method 2
- Bake at 100-120 degrees Celsius for 40-50 minutes. Stir and mix after every 5-10 minutes. Bake till it turns crisp. If you feel slight moisture even after baking, roast it on a low flame until it turns crisp. If you think there is slight moisture after baking, roast it on a low flame for a few minutes.
- Once cooled, blend to a fine powder. Store in an air-tight container.
Video
Notes
- Make sure the amla is completely dry when you chop or grate them. After washing, pat them dry with a kitchen towel
- Do not overcrowd the plate when spreading amla pieces to dry. Spread a thin layer. We put 500 grams of alma over four plates
- Roasting on low flame is a crucial step to ensure no moisture remains. Do not skip this step
- After grinding amla powder, do not store it directly in a container. Let it be at room temperature for about 1-2 hours. When we grind in a mixer jar, heat is generated; therefore, allow it to cool at room temperature
- It is best to store the amla powder in the refrigerator or freezer section for increased shelf life. You can store amla powder for years in the refrigerator or freezer section. Keep only a small container at room temperature for frequent use
- Ensure that the container is completely dry before storing amla powder
- Use an airtight container to prevent air and moisture from entering, which can cause spoilage
- Always use a dry spoon to scoop the powder from the container. Any amount of moisture might cause spoilage
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