रसरशीत मुरलेला १ वर्ष टिकणारा आवळा छुंदा | Awla chunda | Awla Loncha MadhurasRecipe

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पौष्टिक आणि चविष्ट आवळा छुन्दा करण्यासाठी लागणारे साहित्य
• ५०० ग्रॅम आवळे
• १ मोठा चमचा तेल
• १/२ चमचा मोहरी
• १/२ चमचा जिरं
• १/४ चमचा मेथ्या
• १ चमचा बडीशेप
• १/२ चमचा कलोंजी (ऐच्छिक)
• २ मोठे चमचे लाल तिखट
• १/२ चमचा काळं मीठ
• १/२ कप गूळ
• चवीनुसार मीठ

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link – https://www.amazon.in/dp/B0DCJSQ9QY?ref=myi_title_dp

00:00-Introduction
00:49-Washing and cleaning awle
01:28-Steaming awle
02:34-Removing seeds and separating petals
03:25-Tadka
05:38-Adding jaggery
06:42-Simmering the mixture
07:17-Checking consistency of syrup
08:35-Serving

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Let’s see how to make delicious healthy awla chunda today. This is a very easy and simple recipe. This is an authentic, traditional recipe. It turns out nice, tangy, spicy and sweet. It is a delicious way to preserve awla. This popular recipe is specially made in Gujrat in winter as amla is available in plenty in winter. Chunda is known by its specific tangy taste that is combined with some spices. It looks nice and tempting and tastes just awesome. if you are bored of having the same awla candy or pickle, then this is a good option for you. This is a good option for side dish. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 500 gm Awle / Goose berry
• 1 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1 tsp Fennel seeds
• 1/2 tsp Kalonji (Optional)
• 2 tbsp Red chili powder
• 1/2 tsp black Salt
• 1/2 cup Jaggery
• Salt to taste

Method:
• Dip awle in water and wash them really good.
• You can soak awle in salt water for an hour.
• Dry the awle really good with a clean napkin.
• Transfer the awle into a dish or strainer and steam them on medium heat for about 15-20 minutes.
• If you are using cooker, then remove the whistle.
• Take the dish out and let the awle cool down completely.
• Separate the petals and remove the seeds of steamed awla.
• Heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up, add cumin seeds, fenugreek seeds, fennel seeds and kalonji.
• Adding kalonji is optional. You can skip it if you don’t want.
• Fry it for few seconds and turn the gas off.
• Add red chili powder and black salt and mix well.
• Add steamed awle and turn the gas on.
• Mix everything well together.
• Add jaggery and mix well.
• Turn the heat to very low and cook until jaggery melts. Stir continuously till jaggery melts.
• Add salt and mix well.
• Cook the mixture for another 10 minutes after jaggery melts.
• Turn the gas off and check the consistency of jaggery syrup.
• Take some syrup into a spoon and let it cool down.
• Pour the syrup into a dish and check the last drop. It thickens up it means the syrup is ready. Alwa
chunda is ready.
• Let it cool down completely.
• Store the chunda in a glass jar in freeze.
• It has shelf life of about a year in freeze.
• It stays good at room temperature for about 2-3 months.

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