DRIED AMLA FRUIT RECIPES

Steps:

• Stab each fruit in a few places using a fork.
• Dissolve lime powder/alum/phitkari in the bowl water, making a 2-3% solution.
• Soak amlas in this water for 12 hours. If amlas are bitter, you need to soak them in this solution for 4-6 days, changing the solution every 24 hours. Other fruits are soaked in lime or salt water for 12 hours only. This soaking also increases the amount of sugar a fruit can absorb, softens the hard fruit and reduces the bitterness of certain fruits.
• Wash the fruit well under running cold water, removing all traces of lime/alum.
• Boil water in a pan, add fruit and boil until fruit is soft, but not mushy. Time depends on what fruit you are using. For example, ginger will take 1- 1 1/2 hour and ash gourd will take only 5-8 minutes. If your fruit is too firm, adding a pinch of bicarbonate helps, but this may damage the vitamin content.
• Drain fruits and keep aside.
• Make syrup with sugar and water, cleaning the scum off by adding a tablespoon or two of milk or lemon juice. The consistency of syrup should be of <b>one wire</b>. This means that a drop stretched between forefinger and thumb results in the formation of a single wire.
• Add fruit and simmer until the syrup looks thick like honey.
• Bottle in hot, sterilised jars, close lids and leave them up-side down. As they cool, there will be a vacuum in the jars, which will prolong the preserves life.

Steps:

• Stab each fruit in a few places using a fork.
• Dissolve lime powder/alum/phitkari in the bowl water, making a 2-3% solution.
• Soak amlas in this water for 12 hours. If amlas are bitter, you need to soak them in this solution for 4-6 days, changing the solution every 24 hours. Other fruits are soaked in lime or salt water for 12 hours only. This soaking also increases the amount of sugar a fruit can absorb, softens the hard fruit and reduces the bitterness of certain fruits.
• Wash the fruit well under running cold water, removing all traces of lime/alum.
• Boil water in a pan, add fruit and boil until fruit is soft, but not mushy. Time depends on what fruit you are using. For example, ginger will take 1- 1 1/2 hour and ash gourd will take only 5-8 minutes. If your fruit is too firm, adding a pinch of bicarbonate helps, but this may damage the vitamin content.
• Drain fruits and keep aside.
• Make syrup with sugar and water, cleaning the scum off by adding a tablespoon or two of milk or lemon juice. The consistency of syrup should be of <b>one wire</b>. This means that a drop stretched between forefinger and thumb results in the formation of a single wire.
• Add fruit and simmer until the syrup looks thick like honey.
• Bottle in hot, sterilised jars, close lids and leave them up-side down. As they cool, there will be a vacuum in the jars, which will prolong the preserves life.