Indian Gooseberry panna (Amla Panna) – (Amala ki panaka)
Ingredients
- 5 cups water
- 10-12 amlas (Indian gooseberry)
- 100 gms palm jaggery
- ½ tsp dry ginger powder
- ½ tsp cardamom powder
- 5-6 ice cubes
- Mint leaves for garnish
Preparations
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- Boil the gooseberries in water until completely cooked and soft. Cool down and deseed. Use the Usha Maximus + to grind the gooseberries into a smooth paste. Add jaggery and water and bring it to boil to make a syrup. Add dry ginger powder and cardamom powder.
- Mix the pulp and the syrup together. Add two spoons of pulp into a glass and top it up with water. Give it a nice stir and garnish with mint leaves. Serve chilled.
Cooking tip
You can store it in airtight container and refrigerate for upto 4 days
