Ingredients:

• 1 kg – gooseberries
• 700g – Sugar
• 1 liter – water

Method:

1. Cut gooseberries into segments, discard seeds. Put water to boil with half sugar.
2. When syrup gets sticky, take off fire, and cool.
3. Add amla pieces, making syrup covers them all.
4. Keep aside for 24 hours.
5. Drain syrup, add 100 gms sugar.
6. Bring back to boil and make syrup as before.
7. Drop back amla pieces into it, after cooling.
8. Soak them, keep aside for 24 hours.
9. Drain syrup, add remaining sugar, boil again as above.
10. Cool, add amla pieces, soak into the syrup, keep aside for 5 days.
11. Drain pieces, sun dry on a mesh, till sugar crystallises.
12. When sugar is not sticky any more, store in airtight container.

Recipe courtesy of Saroj Kering