Hi, I am Jane. Today, I’m gonna show you how to prepare hot and sweet beetroot amla jam recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hot and Sweet Beetroot Amla Jam Recipe
Hot and Sweet Beetroot Amla Jam is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Hot and Sweet Beetroot Amla Jam is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have hot and sweet beetroot amla jam using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hot and Sweet Beetroot Amla Jam:
- Get 250 grams Indian Gooseberries /Amla
- Take 2 Beetroots
- Get 3-4 Lemons
- Take 3/4 cup -1 cup Powdered Sugar / Jaggery Powder
- Take 1 tsp Red Chilli Powder
- Prepare 1/4 tsp Asafoetida Powder
- Make ready 1/4 tsp Rock Salt / Kala Namak
- Take 3 tbsp Refined Vegetable Oil / EVO
- Get Water as required
Steps to make Hot and Sweet Beetroot Amla Jam:
- Pressure Cook the beets in some water up to 4-5 whistles or until done. Cool, unpeel and add to a mixer jar. Blend into a smooth puree, adding some water reserved from pressure cooking. Set aside.
- Pressure Cook the amla and the lemons upto 3-4 whistles with a little water. Allow to cool a little, add some reserved water from pressure cooking and blend into a smooth paste with the sugar
- Heat the oil up till smoking point in a pan. Take off heat.
- Add the salt and the red chilli & asafoetida powders, mix well. You can add a little pickle masala too if you wish, I have tried adding Bedekar Pickle Masala in one batch and it turned out great.
- Turn on the heat, add the beetroot puree and cook for 1-2 minutes
- Add the amla- lemon-sugar paste, mix and cook for 2-3 minutes.
- Cool, add to a glass jar. Store in the fridge. Serve with toast, pooris or paranthas.
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