The plain nelli cordial with sugar.
Scientific name phyllanthus emblica 🙂 nelli in sinhala.
I managed to get a bottle of nelli all the way from sri lanka to dubai and got a luggage weight of 31 kilos. The officer at the check in counter was very friendly enough and assured the weight was just fine when inquired if I’ve exceeded the maximum weight.
The first thing i did with nelli was just dilute it in water and drank with a bit of added sugar.
Suddenly it clicked to my experimental mind that why not try making a mojito out of this nelli cordial.
So here is how i managed to pull it together.
Its an experiment right?
So i just did a glass for myself.
Half a lemon
2 tablespoons nellisyrup or cordial
Sugar as required
6-8 mint leaves
Water as required
1. Squeeze the lemon in a large glass
2. Add the nelli syrup or cordial
3. Add the mint leaves
4. Pour water
5. mix well and add sugar to taste
6. Refrigerate for 2 hours before serving
Nelli is a fruit thats also called as indian gooseberry (confirmed by a fellow blogger ishita g) also called aamla according to Wikipedia. We sri lankans call it nelli.
In sri lanka we have two varieties and the normal one is commanly use in making pickles, achcharu, nelli syrup or cordial and dosi which according to indian cuisine is knowns as murabbah.
The other type of nelli is medicinal and is recommended for diabetes patients. Its called maranthu nelli and is quiet bitter even it’s cordial is very bitter.
The ways which we have it with a shortnote recipe-
Nelli Achcharu – partially boiled nelli eaten with salt, pepper and chillie.
Nelli thosi – nelli cooked in sugar syrup and soaked in sugar syrup served with its syrup.
Nelli cordial or syrup – the juice extracted from pure nelli diluted in water with sugar and serve cool.
Below is a link on what i found about nelli fruit nd its helath benefits just incase anyone is interested in learning more am not very sure of tha facts but hope googling might work well 🙂
Have a great week ahead.