- ½ kg amla1 kg sugar Few strands of kesar optional Or few seeds of green cardamom seeds optional
A simple traditional sweet preserve of gooseberries passed on through generations. Good to taste with breads both with breakfast as well as a quick meal. Great for health. As it matures it resembles honey in taste as well as consistency.
- Prick the amla all over with a fork and soak them overnight in plenty of water. This helps in removing the raw repulsive taste from the amla.
- Drain and dispose the water.
- Now take enough water to just about cover the amla and parboil them. Dispose the water. (there is no loss of Vitamin C due to this. For experienced cooks you can steam them to parboil)
- In another pan take the sugar and add just enough water to wet & cover the sugar. On a slow flame allow the sugar to dissolve and form a consistency of one thread (check stickeness between thumb and forefinger and this should form one thread when you pull the fingers apart, refer photo)
- Add amla to it and cook it in the syrup till a consistency of 2 threads.
- Switch off the flame and add kesar/ cardamom and allow to cool.
- Best stored in a glass bottle. Can be preserved for upto 1 year.