Amla cloves: Amla is a fruit which is called a treasure of health. Vitamin C is found in abundance in it. In such a situation, people consume it a lot during the winter season. Some like to eat Amla chutney and some like Amla murabba. But many times people get bored after eating all these things. But have you ever tried Amla Launji? Amla Launji is a dish which enhances the taste of every plate with its sweet and sour taste. It can be eaten with roti or paratha. Here we have brought an easy recipe of Amla Launji which can be made quickly.

necessary materials
Amla: 250 grams

Jaggery: 150 – 200 grams (as per taste, break it into pieces or grate it)

Mustard Oil: 2 tbsp

Fenugreek seeds: 1 tsp

Fennel: 1 tsp

Asafoetida: 1 pinch

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp (or as per taste)

Coriander Powder: 1 tsp

Salt: 1 tsp

Black Salt: ½ tsp (or as per taste)

Water: about ½ cup

method of making
boil amla

Wash and clean the gooseberries. Put about 2 glasses of water in a vessel and heat it. When the water starts boiling, add the gooseberries and boil them until they become soft (about 5-10 minutes). You can also boil it in a pressure cooker for 1-2 whistles. Now turn off the gas, take out the Amla from the water and let it cool. Once cooled, separate the amla buds with your hands or a knife and remove the seeds.

prepare tadka

Put mustard oil in a pan or kadai and heat it. When the oil becomes hot, add fenugreek seeds, fennel and asafoetida and heat it.

fry spices

Immediately after tempering, add turmeric powder and red chili powder (and ginger, if using). Fry them on low flame for a few seconds.

Mix amla and jaggery

Now add amla buds in the pan and mix well. Then add jaggery pieces, salt, black salt, coriander powder, and all the remaining spices (like cumin powder, garam masala). After this add about half a cup of water.

cook cloves

Lower the flame and cook it covered or uncovered until the jaggery melts completely and the syrup thickens. Keep stirring occasionally so that the jaggery does not stick to the bottom. When the Launji becomes thick and a string like consistency appears in the syrup, turn off the gas.

Serve and Store

Let the launji cool completely. After it cools down, store it in a clean and dry glass jar. You can eat it with paratha, puri or chapati.