Wash and boil the amlas with 3/4th glass of water in a pressure cooker only for one whistle.
When cooled, remove the seeds and separate the segments.
Grind the segments in a mixer to a fine paste.
Spread the coconut powder on a plate
Now heat a non-stick pan and add gooseberry paste into it along with jaggery
Mix it really well, keep stirring constantly and cook until jaggery dissolves completely and the mixture becomes thick.
Add ghee into it and cook it for 2 more minutes, until the mixture becomes sticky and glazed.
Turn off the flame and let it cool down slightly.
Add almond powder, chopped cashews, green cardamom powder and cinnamon powder and mix well.
Grease your palms and take a small portion of the mixture and roll it out into a laddoo
Roll the prepared laddoo over the coconut powder spread on a plate.
Similarly, prepare the rest of the laddoos until the mixture is utilized completely.
Delicious and healthy Amla ladoos are ready.
Serve them whenever you crave for something sweet, or after meals.
Can also store them in an air-tight container and relish eating for 3-4 months.
