Ingredients :
- Amlas [ Indian gooseberries ] - 20 (500 grams)
- Sugar - 2 1/2 cups (500 grams)
- Cardamom (elaichi) powder - 1/4 tsp
- A few saffron (kesar) strands
Method :
Wash the
amlas thoroughly. Prick them with a fork at regular intervals. Boil plenty of
water in a pan, add the amlas and boil for 10 minutes over a high flame. Drain
and keep aside. Dissolve the sugar in 3 cups of water and bring the syrup to a
boil. Add the amlas and cook over a slow flame for about 30 to 40 minutes or
until the amlas are soft. Allow the mixture to cool completely. Keep covered in
a cool dry place for at least 48 hours so that the amlas soak in the syrup.
Drain the amlas from the syrup, boil the syrup with cardamom powder and saffron
till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3
to 4 minutes.Allow to cool completely. Bottle in a sterilised glass jar. Store
for upto 6 months dry in a cool place.
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