gorakhpur: In winter, when the body needs extra nutrients, Amla is considered to be the most effective superfood. Although you might have eaten Amla Murabba, Pickles and Candy many times, but have you ever tasted ‘Amla Rasgulla’? Today we have brought for you the special recipe of the 100 year old shop located in the streets of Ghantaghar, Gorakhpur, where the Prannath family has been making murabba and pickles for generations. Prannath explains that Amla Rasgulla is not only delicious but is also very beneficial. It plays a special role in increasing immunity in winter, giving glow to the skin and improving digestion.
Benefits of Amla Rasgulla
Strengthens immunity, Vitamin C present in Amla protects from cold and cough. Improves digestion, the fiber present in it keeps the stomach light and increases digestive capacity. Glowing skin, regular consumption brings natural glow to the skin. Purifies the blood, it cleans the blood by removing toxins from the body. Energy booster, it is a good natural source to remove lethargy in winter.
100 year old shop recipe
The traditional method of Prannath is as popular today as it was decades ago. It can be made very easily at home. To make this Rasgulla, you will need 1 kg Amla, 800 grams sugar, 1 liter water, some cardamom powder, rose water and a thin cloth which will be used for filtering. People with diabetes can also use jaggery instead of sugar which will prove more beneficial. This recipe is very special, through which people can easily prepare Amla Rasgulla at home.
Method of making Rasgulla
Preparation of Amla: Wash Amla thoroughly and boil it lightly. After boiling, immediately pour it in cold water so that the color and taste remain intact. Then take out the pulp, separate the Amla into pieces and grind the pulp well. Now filter this mixture with the help of a cloth and separate the juice. Base the Rasgulla, press the remaining pulp lightly and make small balls. Prepare the syrup, prepare two strings of syrup by adding sugar in water, add cardamom powder to it. To cook balls, put small balls made of Amla in sugar syrup and cook on low flame for 10-12 minutes. Add rose water at the end for fragrance. Then cool it and serve. When these rasgullas absorb the syrup well, cool them and store them.
By eating 1 to 2 Rasgullas every morning, the body gets Vitamin C and antioxidants in abundance in winter. This traditional recipe of Ghantaghar of Gorakhpur remains a favorite of people even today. If you want to try something healthy and tasty in this winter, then definitely make Amla Rasgulla.
