|1.||Amla / gooseberry about 8-10 (1 cup of amla pieces)|
|2.||Sugar 1 cup
Salt to taste
|3.||Salt 1 pinch|
|4.||Cardamom powder (optional) 1 pinch for a one glass of amla juice.|
dry the amla / gooseberries.
them in a bowl.
about one and half a cup of water to the pressure cooker.
the bowl inside the pressure cooker.
the pressure cooker with its lid.
|6.||Switch on the stove.|
|7.||When the steam starts to come out, put the weight.|
|8.||Wait for one whistle. Then, switch off the stove.|
there is no pressure in the cooker, remove
the bowl from it.
Keep aside to cool.
touch a gooseberry. If you can
handle the heat in it,
press the gooseberry between your fingers. It breaks into
Remove the seed.
Repeat this procedure for the other berries.
into a fine powder.
gooseberry pieces into a fine
paste. If you cannot grind them, add little sugar
powder or add little salt and grind.
the gooseberry paste, sugar powder and a
pinch of salt.
Mix the gooseberry paste and salt.
Gooseberry juice concentrate is ready.
the gooseberry juice concentrate to a
Store the box in the freezer.
you need juice, add 2-3 spoons of juice
according to your taste, to a glass and add water.
Add cardamom powder for flavor. Stir well.
Amla juice / gooseberry juice is ready.
is a key tip on how to make amla juice:
Some gooseberries are slightly bitter. To avoid the bitter taste, cook the gooseberries in water. After these become soft, drain the water. Follow the remaining procedure from Step 10.
|2.||You can keep this gooseberry juice in the freezer for a year or more.|
|3.||Try a variety of this juice, decreasing the amount of sugar, increasing the amount of salt, and adding little pepper powder.|
|4.||Amla juice concentrate changes its color, when you store the concentrate in a freezer.|