Amla Gatagat

Everyone around the country is enjoying winter. We Indians are core foodies and so we eat to digest and digest to eat. 

Today noon sitting in sun and sipping a mug of hot coffee and seeing children playing in park was a pleasant view to enjoy. In the corner of the park was a bunch of chattering aunties drying papad and amla churan. It struck my mind that why don't I make some amla gatagat or you may call them amla digestive tablets.

I immediately got up and took few amla and put them in pressure cooker to boil. 

Fun to make and good to eat, such are these tablets.

Amla Gatagat (Gooseberry digestive tablets)

Makes 25 tablets

Recipe

5-6 Amla (medium sized)
150 grams Jaggery
1 tsp Salt
1/2 tsp Black Salt
1/2 tsp Jeera
1/2 tsp Ajwain
Generous pinch of Hing
1/2tsp Black pepper powder
1/2 tsp Amchur powder
1/2 tbsp Lemon juice

2-3 tbsp Powdered sugar to coat the tablets.

Method

• Pressure cook the amla for 2 whistles or until they are soft. Let them cool completely, remove seeds and make a fine paste in mixer grinder. Do not add water while grinding.
• In a pan,  roast jeera, ajwain and hing for 2 minutes on low flame. Grind them or crush them in a mortar pestle and keep aside.
• In a pan start cooking the amla paste on very low flame. Keep stirring. Let it cook for 3-4 minutes. 
• Now add grated jagerry to the paste and keep stirring for another 4minutes.
• Now add salt, black salt, jeera ajwain and hing powder, black pepper powder and lemon juice. Keep stirring for another minute and switch off the flame. 
• Let the mixture cool completely.
• When it completely cools, roll the paste into small balls and coat them with sugar powder. 

Note: This is very sticky so take some sugar powder in your palms to roll them easily. Always cook the amla paste nicely and on low flame. Quickly cooked paste will yield sticky tablets. 

Store in an airtight jar.

Enjoy these post-lunch or dinner and keep yourself healthy.

Till then, 

Stay Happy Stay Healthy!