Gooseberry contains lot of vitamin C. When we were children my father used to give chyavanprash, which was made of gooseberry. We didn't know why we were given this chyavanprash. But we all loved it's unique taste and enjoyed eating licking the spoon and fingers. We used to wait impatiently to the next day's turn. One day my father said if you consume this jam like thing you will not get cold and cough.
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| CARAMELIZED GOOSEBERRIES / AMLA |
What I made is not chyavanprash, but one piece of Caramelised Amla every day can make your children's immune system strong.
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| BOILED BERRIES |
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WHAT YOU NEED:
GOOSEBERRY - 10, Big size
Sugar - 2 cups
Ginger - 1 inch piece
Water - 2 cups
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| CARAMELIZED GOOSEBERRIES /AMLAS |
HOW TO MAKE:
Wash gooseberry well in running water.
Put in a broad vessel and pour enough water in it, and boil till it is soft or till you see the cracks in gooseberry.
Drain and separate the seeds and segment and keep aside.
In thick bottomed vessel add 2 cups sugar and 1 cup water. Keep over the heat on high flame, stir to dissolve the sugar.
Then deduce the heat to medium and cook till it gets one thread consistency.
Now grate ginger in the syrup, stir and cook again for few seconds.
Then add gooseberry segments in it and mix well. The syrup will become watery, so again cook till you get thick syrup, little dark in color. Not to burn.
Keep it closed overnight.
Next day it will become more thick and more dark.
Pour one more cup water in it and heat.
Keep stirring to mix all together again.
Allow to boil. Once it starts coming bubbles. Close the fire.
Close the lid and keep it overnight again or at least for 6 to 8 hours.
Store in airtight glass jar.
Serve Caramelized Amla / Gooseberry as it is/ with chappati/roti.
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