Ingredients :
Amalaki, Indian gooseberry (Phyllanthus Emblica) - 500 grams.
Tala/Kharjura guda (Palm/Dates jaggery) or Sugar - 1 Kg.
Dry ginger powder - 5 grams.
Finely Powdered Cardamom - 5 grams.
Honey - As required.
Total quantity - 6 to 7 glasses (1-1.2 liter).
How to prepare :
Steam cook the gooseberries, remove the seed, grind them into the paste and extract the juice.
Add 300ml of water (or as required) to the pulp and again squeeze more juice.
Add palm sugar (sugar or jaggery) to 200ml of water and boil it to make syrup.
Then mix the syrup with the extracted gooseberries juice and boil the mixture for a few minutes.
Stir the solution well to get Amalaki Panaka.
Benefits :
It is good for anemia, peptic ulcer, urinary tract infection, dysentery and high blood pressure.
Rich source of Calcium, Potassium, Vitamin C, B complex and Antioxidants.
Contradictions :
Diabetes mellitus as it contains sugar/jaggery/honey.
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