• HealthyNidhi

Amla Ka Churan

Updated: Oct 14, 2019

Sweet, sour, spicy and salty, these Churan (poppers) just hits the right notes.

Amla (Indian Gooseberry) is a superfood, rich source of Vitamin C, Iron and

Calcium. Amla is a health treasure. It also offers a number of beauty benefits for your skin and hair also.

Here I have tried to replicate the Crorepati Goli (Millionaire Bombs!) to relive childhood memories. I am sure by popping these you could be at a millionaire of health, if not in your bank. It's a great digestive and an immediate shot of Vitamin C.

I had to reuse the amla powder, leftover from juice extraction, leading to the idea of this recipe. Alternatively, you process the berries by grating, extracting its juice (in a muslin cloth) and drying the pulp. The pulp is then blended to a powder, forming the key ingredient. Amla powder may also be store bought.

Dried amla powder (homemade or store bought) is the base of these bombs to which jaggery, hing (asafoetida), date paste, rock salt and cumin powder is added and twice dried indoors (explained later).

These digestive bombs are nutritious and so very delicious... my mouth waters each time I am about to pop one... They are sweet, salty, spicy and sour, all at the same time!

Amla Churan

Childhood memories relived with a nutritional twist to the age-old ‘crorepati goli’. Remember how we would queue up around the junk food vendor outside school for these sweet and sour treats. Now you can make it… few ingredients and these bombs are yours!!!

Serves: 10 persons

Prep time: 20 minutes

Cooking time: no cooking

Cooling time: one day

Meal type: Snack

Cuisine: Indian

Author: HealthyNidhi


½ cup heaped dried amla (gooseberry) very fine powder

50-60 grams organic jaggery (crushed)

1 teaspoon powdered hing/asafoetida (good quality)

4 teaspoons of date syrup

2½ teaspoons rock salt/Himalayan salt/sea salt (or any fine salt)

4 teaspoons roasted cumin powder

2 teaspoons pepper fine powder (or as per taste)


  1. Mix all the dry ingredients to form a homogeneous mixture.

  2. Add crushed jaggery and combine again. It should resemble breadcrumbs.

  3. Add date syrup and mix well. Check for saltiness, sweetness and spice (remember the fiery taste in our mouths when we would pop one during childhood). Adjust spices as per your taste... don’t shy.

  4. Make into small rounds and dry on a parchment paper indoors (avoid making very small balls, as they may be unmanageable at this stage) Just give them any roundish shape and allow it to dry, these will be easier to handle once dried the next day.

  5. Re-roll them into big pea size balls the next day and store in an airtight glass jar.

  6. Enjoy for a month outside... that is, if they last...

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