Kantkari Awleh Recipe:

Ingredients:

• Kantkari (Solanum xanthocarpum) powder: 1 cup
• Sugar or jaggery: 1 cup (adjust according to taste)
• Amla (Indian gooseberry) powder: 1 tablespoon
• Ginger powder: 1/2 teaspoon
• Honey: 2 tablespoons
• Ghee (clarified butter): 1 tablespoon
• Water: 1/2 cup

Instructions:

1. Prepare Kantkari Powder:
   • If you don't have ready-made Kantkari powder, dry Kantkari thoroughly and grind it to a fine powder.
2. Cooking Kantkari Awleh:
   • In a pan, add ghee and heat it on low flame.
   • Add Kantkari powder and sauté it for a few minutes until it releases a pleasant aroma.
3. Add Water:
   • Pour water into the pan and mix well with the Kantkari powder. Stir continuously to avoid lumps.
4. Add Amla and Ginger:
   • Incorporate Amla powder and ginger powder into the mixture. Stir to ensure even distribution.
5. Sweetening the Mixture:
   • Add sugar or jaggery to the pan. Adjust the quantity based on your sweetness preference.
6. Cook Until Thickened:
   • Continue cooking the mixture on low flame until it thickens. Stir regularly to prevent sticking to the pan.
7. Check Consistency:
   • To check if the Awleh is ready, take a small amount and drop it into a bowl of water. If it forms a soft ball, the consistency is perfect.
8. Finish with Honey:
   • Turn off the heat and let the mixture cool slightly. Once it is warm, add honey and mix well.
9. Shape into Balls:
   • Take small portions of the mixture and shape them into small, round balls or desired shapes while it's still warm.
10. Store:
    • Allow the Kantkari Awleh to cool completely before storing in an airtight container.

Serving Suggestions:

• Consume a small portion (around 1-2 teaspoons) daily for its potential health benefits.
• It can be taken on an empty stomach in the morning or as a mid-day snack.

Note: Before incorporating any herbal preparation into your routine, especially for medicinal purposes, it's advisable to consult with a healthcare professional or an Ayurvedic practitioner, as individual health conditions may vary.