Amla Roses

Happy Independence Day!!!
Happy second anniversary to my blog and a very happy birthday to my dear husband :).

"Two years in blogging" how fast time flies. I am deeply in love with it. It has given me loads of things which I will cherish throughout my life. There was a day when I was so afraid in publishing my recipes but now if I don't post any recipe I feel my life to be incomplete.
I would like to thank you all for appreciating my recipes and giving me feedback. Do keep visiting here and drop your valuable comments; I will be more than happy to help you out in any of your queries.

A sweet is must for this sweet occasion. I made these delicious roses.

Amla Roses step by step instructions:

If you have few amlas (Indian Gooseberry) left with you, then do make these beautiful and mesmerizing roses. It is such a delight. Apart from the shape, the sweet and tangy nature of this rose makes it a delicious dessert.

It is a perfect dessert for any party and you will certainly win compliments from everyone.

Let us start cooking!!!

Ingredients:
For the dough:
All-purpose flour (maida): ½ cup
Ghee: 1 tbsp
Powdered sugar: 2 tbsp
Milk: 2-3 tbsp (or as required)
Baking powder: ½ tsp
Baking soda: ¼ tsp
Black pepper powder as per taste
Salt as per taste
For the sugar syrup:
Sugar: ½ cup
Water: ¼ cup
Green cardamom: 2 (peeled and powdered)
Mace (javitri): a cm (powdered)
Nutmeg (jaiphal): a small piece (powdered)
Saffron (kesar): few strands (crushed)
For the Amla petals:
Indian gooseberry (Amla): 4-5 pieces (thinly sliced from a slicer)

Method:
For the dough:
1. In a big bowl mix together maida, baking powder, baking soda, ghee, salt, sugar, and black pepper. The mixture should resemble that of bread crumbs.

2. Add milk and knead into a smooth dough.

3. Keep covered and let rest for about half hour.
4. The dough is ready!

For the sugar syrup:
5. Heat sugar and water in a kadai. When a boil comes add powdered elaichi, jaiphal, javitri, and kesar.
6. Let it boil for 3-4 minutes or until you reach one thread consistency. One thread consistency can be checked by pressing a dot of syrup between your index finger and thumb. If you see a thread while separating the fingers, the syrup is done.
7. Sugar syrup is ready!

Preparation:
8. Dip the sliced amla (few at a time) in the warm sugar syrup for 10-15 minutes. The amla slices will be pliable.

9. Take the dough and divide into two parts.
10. Take one ball and roll it thinly with the help of little oil.

11. Cut into two strips almost 2 inches thick.

12. Arrange the amla slices horizontally on the strip. Fold the strip horizontally on the amla pieces.

13. Now roll carefully and shape it into the shape of a flower. Seal the edges.

14. Similarly, make the other roses also.
15. Preheat the oven to 180° C.
16. Keep the roses inside and bake for 13-15 minutes or until the top edges turn brown.

17. Let them cool and then dip them in sugar syrup for some time. Take out and keep on a plate.

18. Garnish with powdered sugar and almond & pistachio slivers.
19. Yummy “Amla Roses” is ready!

Tips:
1. Instead of baking the roses can be fried also and then dipped into the sugar syrup.
2. The roses can be had like that only without dipping them in the syrup.
3. Dip few slices of amla in the sugar syrup at a time otherwise they will shrink and will become very soft.
4. The syrup should be moderately hot when the slices are dipped.

See you soon with a new recipe till then Happy Cooking!!!