Amla(Gooseberry)Lehya – Immunity Booster
Amla is an excellent source of Vitamin C, hence it helps boost your immunity, metabolism and prevents viral and bacterial ailments, including cold and cough. Its nutritional profile also comes studded with a range of polyphenols that are known to fight against the development of cancer cells.
Ingredients:
1) Amlas – 20 numbers ( medium size )
2) Jaggery – 1 cup ( approx 200 grams )
3) Ginger – 2 inch size
4) Cardamom powder – 1/2 tsp
5) Pepper powder – 1/2 TSP
6) Salt – 1/2 TSP
7) Ghee – 2 tsp
Method:
1) Take around 20 medium size Amlas/Bettada Nallikai. Put them in a pressure cooker after washing them with water.Add 1 cup of jaggery powder ( palm jaggery preferred ). Add 2 inch size ginger and one cup of water and close the lid and keep it in medium flame. After 2 whistles, turn off the stove.
2) Allow the pressure to come down. Now if you see all the amlas would have cooked well and has become soft. Use a strainer and strain the jaggery syrup. The amlas are so softe that you can easily deseed them all. Now put the deseeded amlas to a mixer jar. Blend the amlas to a fine paste. If required add jaggery syrup to get the required consistency.
3) Now take pan or kadai ( low flame). Add the filtered jaggery syrup. Add amla paste and combine both well. Keep stirring so that it doesn’t stick to the pan. After 10 mins you will that the paste starts getting thick, add 1/2 tbsp salt, 1/2 tsp cardamom powder,1/2 tsp pepper powder and 1 tsp ghee. Mix all well and keep stirring. Once the ghee is absorbed, add one more tsp ghee and keep stirring till the lehya starts to leave the pan. Now turn off the stove and allow lehya to cool down to the room temperature. Once it is cool downed you can store in a jar and keep it in fridge and use it upto 30-45 days.
