HEALTHY SUGARFREE JAGGERY AMLA JAM

HEALTHY GOOSEBERRY JAGGERY JAM /SUGARFREE AMLA JAM / NELLIKAI JAM / AMLA CHAWANPRASH

BY DISHA LAHORI

Amla + jaggery helps in giving your body the much needed dose of iron, which helps in improving the haemoglobin level and also helps in purifying the blood naturally.

Gooseberry Jam/ Amla Chawanprash / Amla Jam / Nellikai Jam – Quick, homemade, preservatives free, pectin-free jam recipe with Indian gooseberries.

 Gooseberries are one of the super food for kids, but sadly many kids do not prefer to eat them because of its sour taste.

This gooseberry jam is an excellent option to include the gooseberries in kids diet as it tastes good and the sour taste is well balanced with a sweet flavour. It is very quick to make in minutes and can be enjoyed with whole wheat bread, idli, dosa, roti etc

The phytonutrients and antioxidants in amla can benefit memory by fighting against free radicals that can attack and damage brain cells. The antioxidants and vitamins found in amla berries offer several health benefits. High concentrations of vitamin C in amla helps the body recover from illness.

AMLA JAM HAS GREAT BENEFITS:

1. Great tonic and supplement for body as it supplies great amount of vitamin C
2. Got anti ageing properties
3. Keeps skin clear, smooth and wrinkle free.
4. Helps in curbing weight.
5. Keeps stomach and digestion problems at bay.
6. Also builds immunity and keep sickness at bay.

Jaggery is rich in many vital vitamins and minerals, jaggery boosts immunity, keeps the body warm, helps treat cold and cough and controls the temperature of the body. 

INGREDIENTS

• Ripened amla – 14
• Jaggery – 2 cup
• Dry ginger pwdr – ¼ tsp
• Cardamom pwdr – ¼ tsp

METHOD

Wash the amla and pressure cook it with 1 cup water upto 4 whistles.

Once the pressure releases open the cooker and remove the amlas.

 Don’t discard the water.

Remove the seeds from the cooked amlas and chop it roughly.

 Grind it into fine puree. Don’t add water while grinding.

We need 1 cup amla puree.

 Now take the remaining water from the cooker + grated jaggery + cardamom pwdr + dry ginger pwdr  in a pan and melt the jaggery completely.

Off the flame and strain the syrup .

Now keep the syrup on low flame and bring to a boil.

Once it starts boiling add the amla puree and mix well.

Stir and cook till the mixture thickens and starts leaving the pan.

The jam should be of dropping consistency as it thickens on cooling.

Once done off the flame and allow the jam to cool.

Transfer to a sterilized jar.

Use as required.

It can be used like any other jam, spread onto crackers or bread.

It can be eaten directly or mixed in warm milk or water. 

NOTES

1. Cook on low flame , else it will get burnt.
2. Instead jaggery we can use sugar.
3. For 1 cup pulp we need 2 cup jaggery.

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