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.
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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.
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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.