Cost Breakdown

Critical Success Points

• • Boiling amla with the full set of herbs for 2 hours.
• • Allowing the boiled mixture to rest undisturbed for 12 hours.
• • Roasting the amla pulp until ghee separates – this develops the characteristic flavor.
• • Cooking with sugar to achieve a thick jam consistency.
• • Adding the delicate spice powder, honey and saffron only after the jam has cooled.

Safety Warnings

• • Hot oil and ghee can cause severe burns – handle with care.
• • Do not leave the boiling pot unattended.
• • Ensure all utensils and bottles are sterilized to prevent microbial growth.