Amla is recognized as extremely beneficial both in Ayurveda and science because it is good for health, as well as for skin and hair. It helps reduce wrinkles on the skin, giving it a natural glow, and supports strong and dark hair from the roots. However, many people, whether children or adults, do not like eating amla due to its bitter and astringent taste.
Furthermore, market or homemade amla jams and chundas often use a large amount of sugar or palm sugar, which is not always healthy. If you want to prepare a superfood without sugar and without palm sugar that lasts a long time and tastes delicious, the sugar-free amla chunda is for you. It is made with natural sweetness from stringless jaggery or dates, making it healthy even for people with diabetes. Here is the simplest instruction for preparing it!
The following ingredients are needed for preparation: 500 grams of fresh large amlas, 400 grams of stringless jaggery (ground into powder) or date paste/palm sugar, 1 teaspoon of rock salt or black salt, 1/2 teaspoon of ground cumin, 1/2 teaspoon of dried ginger powder (sonth), 1/2 teaspoon of cinnamon powder, 4-5 small cardamoms (crushed), 1/4 teaspoon of clove powder.
First, the amla needs to be steamed: thoroughly wash the amlas and dry them on a cotton cloth. Instead of boiling them in water, place them in a steamer or a wire strainer and steam for 10 minutes so that nutrients are not washed away in the water.
After the amlas have cooled slightly, they should be grated, separating the seeds. Then, add the grated amla and the ground stringless jaggery to a heavy pot (made of steel or glass). Mix them well and leave covered for 15 minutes to allow the jaggery to release its moisture.
Next, place the pot over low heat. Cook, stirring constantly but without adding water. Gradually, the jaggery will melt, and the amla will begin to become juicy and transparent. When the mixture thickens, add black pepper, ground cumin, dried ginger powder, cinnamon powder, clove powder, and crushed cardamom.
When the chunda achieves a honey-like consistency—thick and glossy—turn off the heat. After it cools completely, transfer it to clean and dry glass jars for storage.
Consumption: It is recommended to consume 1-2 teaspoons of this chunda in the morning on an empty stomach or during meals.
