Nelli(Gooseberry) Hindi

Ingredients:
5 Kg medium sized Gooseberry / Nellikayi(Preferred: Wild Gooseberry)
1.5 cups Salt

Recipe:
Wash the gooseberries, wipe them using a clean cotton cloth.

Keep them under sunlight for about 3-4 hrs, mash them using any hard material like stone.

Remove the seeds from gooseberry, add around 1/2 cup of salt, mix well and put them in a plastic/glass jar and cover the lid tightly.

Keep this for around one week until it becomes smooth and mix this mixture 3 days once.(If it is not smooth, crush them in a mixer and keep it for next 2-3 days.)

Grind them into smooth paste by adding required amount of salt(around 1 cup) without adding any water as shown in the picture below.

Store this in a glass/plastic jar/bottle. Apply little amount of salt on top of it, cover the lid properly. This can be used after 6 months. It can be used up to 3-4 years without any refrigeration. For longer shelf life preserve this in a refrigerator. This can be used for preparing Tambli and Gojju and its good for digestion.

Tambittu Unde

Ingredients:
3 cups Boiled Rice / Kucchulakki
3.5 cups Jaggary / Bella
1.5 cups finely grated Coconut
1.5 tsp Sesame seeds
3/4  cup of Water

Recipe:
Wash boiled rice in water for about 2-3 mins and spread it in a tray for about 30 mins to dry.

Dry roast the boiled rice in 3-4 batches in medium high flame until it puffs as shown in the picture below.

Once it comes to room temperature, grind it into smooth powder as shown in the picture below.
Put sesame seeds in a pan and fry it for around 4-5 mins in medium flame until it starts spluttering. Add finely grated coconut and dry roast until it turns light golden in colour as shown in the picture below.

Put 3/4 cup of water and jaggary in a thick bottomed vessel and prepare the jaggary syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.)

Add fried coconut, sesame seeds and mix well.

Add powdered boiled rice and mix well.

Keep stirring this mixture for about 2-3 mins in low flame until it becomes a single mass in consistency as shown in the picture below.

Transfer it to a plate.

Apply little ghee to your palms and make small balls from the mixture. Once they are cooled room temperature store them in an airtight container. The above mentioned ingredients will server around 50 Tambittu Undes.