Amla Barfi Recipe| Awla Burfee | Gooseberry fudge recipe | How to make Amla Barfi at home with step by step instructions
Amla Barfi Recipe | Awla Burfee is a vegan and gluten free, simple and nutritious treat made from fresh Indian gooseberries.
This combines the tangy flavor of Amla balanced with sugar and spices – a perfect way to introduce Amla to your family this Winter season.
Few of my favourite recipes made using Amla like Amla murabba, Best Gooseberry/awla/amla dessert, Mix vegetable juice recipe are already posted on the blog.
What is Amla/Awla/Indian Gooseberry to make Amla Barfi Recipe | Awla Burfee
Super fruit Amla, also known as Indian gooseberry, is full of Vitamin C. Since this fruit is of sour or bitter flavor, it is often enjoyed pickled, candied or in juice form.
So this traditional way of making Amla barfee is another simple yet delicious way to enjoy amla to the fullest.
You may read the benefits of awla here.
Recipe Card to make Amla Barfi Recipe | Awla Burfee
Amla Barfi Recipe | Awla Burfee
Ingredients
- 250 grams Amla/Awla/Indian Gooseberry
- 250 grams Rock candy / Mishri
- 1 tbsp Roasted Cumin seeds
- 1/2 tsp Pepper powder
- 10 grams mixed dryfruits
- 2 tbsp Dessicated Coconut
- 2 tsp Magaj/watermelon seeds
Instructions
Wash the Amla
- To begin with wash amla/awla/gooseberry under running water. Wipe them with kitchen towel.
Add sugar
- After that grate them and add coarsely grinded rock sugar/mishri. Keep it aside covered for 6 to 7 hours.
Rest it well
- After resting period awla will release its juices and get mixed with sugar and form a syrup kind of consistency.
Cook the Mixture
- Now transfer this mixture into a heavy bottom pan. Keep stirring it continuously on low flame so that it should not stick to the bottom.
- Slowly the color of awla-sugar mixture will start to change. It will take around 45-50 minutes to cook the burfee properly.
- Switch off the flame when the sugar syrup has thickened and very little is seen in the mixture. Make sure not to dry the sugar syrup completely as upon cooling it will crystalise.
Add Spices
- Next, add black pepper powder, roasted whole cumin and slivered dry fruits. Mix well and let the mixture cool.
- In a greased plate spread this cooked amla burfee. Even it with slotted spoon or with a back of small steel bowl.
Garnish the burfee
- Garnish with watermelon seeds and sprinkle some dessicated coconut. Cover and let it cool further for few hours.
- Cut the cooled amla burfee into pieces.
Store and enjoy
- Store it in an airtight container for further use.
Notes
Step by step instructions and pictorial presentation to make Amla Barfi Recipe | Awla Burfee
Wash the Amla
To begin with wash amla/awla/gooseberry under running water. Wipe them with kitchen towel.
Add sugar
After that grate them and add coarsely grinded rock sugar/Mishri. Keep it aside covered for 6 to 7 hours.
Rest it well
After resting period awla will release its juices and get mixed with sugar and form a syrup kind of consistency.
Cook the Mixture
Now transfer this mixture into a heavy bottom pan. Keep stirring it continuously on low flame so that it should not stick to the bottom.
Slowly the color of awla-sugar mixture will start to change. It will take around 45-50 minutes to cook the burfee properly.
Switch off the flame when the sugar syrup has thickened and very little is seen in the mixture.
Make sure not to dry the sugar syrup completely as upon cooling it will crystalise.
Add Spices
Next, add black pepper powder, roasted whole cumin and slivered dry fruits. Mix well and let the mixture cool.
In a greased plate spread this cooked amla burfee. Even it with slotted spoon or with a back of small steel bowl.
Garnish the burfee
Garnish with watermelon seeds and sprinkle some dessicated coconut.
Cover and let it cool further for few hours.
Cut the cooled amla burfee into pieces.
Store and enjoy
Store it in an airtight container for further use.
Expert tips to make Amla Barfi Recipe | Awla Burfee
1. Always make sure to buy fresh and green awla to make this burfi.
2. You may replace the sugar with jaggery (gud) or jaggery powder.
3. If you wish to avoid nuts it’s completely upto youe choice. Or you may use dry fruits of youe choice.
4. I always make this burfee in small quantity which lasts upto 2-3 days and make next fresh batch if required.
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Happy Cooking
Regards❤️
Lata
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