INGREDIENTS:

• • Amla (Gooseberry) - 400 gm (Fresh Frozen amla from Indian Grocery Store - seedless)

  • Rock Sugar - 250-300 gm approx (in powder form)

  • Cardamom Powder - 1/2 tsp

  • Pink Salt - 1/2 tsp

  • Dry Ginger Powder - 1/2 tsp

  • Few saffron strands (4-5)

  Instructions:

  • • Thaw and boil the entire content of gooseberry for 5-7 minutes on high.

    • After the gooseberries are soft, take them out of the water and keep aside. You can use the leftover water for cooking as it is loaded with nutrients.

    • Make the powder of rock candy.On the pan (low flame), put the rock candy (mishri) powder and coat all gooseberries.

    • Add 2 TBSP water,saffron in it, and cook in low - medium flame, you will see that the color changes and the syrup turns thicker.

    • Add the cardamom powder, pink salt and dry ginger and store in an air-tight container.

  Enjoy!

  © 2022, Sucheta Thakur