Amla (gooseberry) juice is a healthy drink and I was making it from fresh berries.
Boiled and pulped amla was squeezed through cheesecloth to extract the juice.
The residue smelt exciting and I added some roasted ragi (finger millet) and palm jaggery powder. The mixture was cooked on medium flame in a thick bottom vessel adding some fresh ghee so that it will not stick to the vessel.
The cooked mix was rolled into small balls, ready for enjoying its katta-mitta (sour and sweet) tang.
It’s maximum utilisation of resources, a theme learned in Covid time survival.