Morawla

Ingredients 

• 1/4 kilograms Indian goosebery(amla)
• 1/2 kilograms sugar
• 4-5 green cardamoms
• A few strands Saffron (kesar)

Method

1. Clean and wash amlas, drain water and pat dry with a cloth. Pierce each amla with a pointed instrument and cook with one cup of water, on low heat, till soft. Drain water and cook the amlas for some more time so that excess water evaporates. Make a fine powder of green cardamoms and saffron. Heat one cup of water and sugar.
2. When sugar dissolves, add amlas and cook till the syrup becomes thick (of coating consistency). Add cardamom-saffron powder and mix. Cool and serve.

Nutrition Info