Dried Amla Recipe | Nelli Mulli is a dried or preserved form of native amla which is used by our ancestors for a year even after season. Nelli Mulli is prepared in two ways with removing nellikai / gooseberry seeds. While one method involves slicing or shredding the amla and drying it, another only involves steaming the amla for five minutes. Each is equally nourishing. The second approach is quick and easy to do since the steamed amla seeds can be simply taken out, but the first way takes a long time.
Ingredients
- 10 nos Native Amla / Gooseberry
Method 1
- Take clean Amla and Wash it twice or thrice.
- Remove Seeds and cut them into small pieces.
- Spread it in a wide tray.
- Dry it under Sunlight for a week to 10 days.
- Once dried well crisp store it in an airtight container which stays good for a year.
- Dry Amla | Nelli Mulli is Ready.
- Eat as it is everyday or take as amla infused water.
Method 2
- Take clean Amla and Wash it twice or thrice.
- Steam it for 5 minutes in a steamer.
- Once cool, just press it along the corners, which helps open the amla into parts, then remove the seeds.
- Spread it in a wide tray.
- Dry it under Sunlight for a week to 10 days.
- Once dried well crisp store it in an airtight container which stays good for a year.
- Dry Amla | Nelli Mulli is Ready.
- Eat as it is everyday or take as amla infused water.
Dried Amla Recipe | Nelli Mulli
Dried Amla Recipe | Nelli Mulli is a dried or preserved form of native amla which is used by our ancestors for a year even after season. Nelli Mulli is prepared in two ways with removing seeds. While one method involves slicing or shredding the amla and drying it, another only involves steaming the amla for five minutes. Each is equally nourishing. The second approach is quick and easy to do since the steamed amla seeds can be simply taken out, but the first way takes a long time.
⏲️ Prep Time
1 week
⏲️ Cook Time
0 mins
🍴 Serves
10
🍲 Meal
Snacks
Ingredients
- 10 nos Native Amla / Gooseberry
Method 1
- Take clean Amla and Wash it twice or thrice.
- Remove Seeds and cut them into small pieces.
- Spread it in a wide tray.
- Dry it under Sunlight for a week to 10 days.
- Once dried well crisp store it in an airtight container which stays good for a year.
- Dry Amla | Nelli Mulli is Ready.
- Eat as it is everyday or take as amla infused water.
Method 2
- Take clean Amla and Wash it twice or thrice.
- Steam it for 5 minutes in a steamer.
- Once cool, just press it along the corners, which helps open the amla into parts, then remove the seeds.
- Spread it in a wide tray.
- Dry it under Sunlight for a week to 10 days.
- Once dried well crisp store it in an airtight container which stays good for a year.
- Dry Amla | Nelli Mulli is Ready.
- Eat as it is everyday or take as amla infused water.
