(Measurements for 3 litres)

  1. 1kg of Indian Gooseberry (Amla) pulp
  2. 2 kgs of candy sugar (Mishri)
  3. 10 gms of rock salt
  4. 10 gms of roasted cumin powder
  5. 5 gms of Black Pepper powder
  6. 5 gms of Black Salt
  7. 1 litre of water


Boil amla and de-seed it and keep it aside until it cools completely. Once cool, make it into a pulp by grinding. In a large vessel, take sugar, and add an equal quantity of water, heat it so that sugar dissolves completely. Sugar syrup should be made double or 2.5 times the quantity of Amla Pulp. Pour the pulp into a big vessel, slowly add the sugar syrup and mix it well. When the pulp and syrup are properly mixed, take a little bit of the mixture in a small bowl to incorporate the spices. Add roasted jeera powder, rock salt, black pepper and black salt. Mix the contents of both bowls well and store them in a glass jar. If you store it in the fridge then you will not need to use preservatives. Alternatively, you can add 0.75 gm of Potassium metabisulfite for every one kilo of product.


Amla is an excellent source of Vitamin C, hence it helps to boost immunity, metabolism and prevents infections, including cold and cough. This cooling drink is useful in acid peptic disorders, constipation, anaemia and eye strain.

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