• 20 (500 grams) amlas (indian gooseberries)
• 2 1/2 cups (500 grams) sugar
• 1/4 tsp cardamom (elaichi) powder
• a few saffron (kesar) strands

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.

On the third day, 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 it to cool completely.

Bottle in a sterilised glass jar. Store for upto 1 year at room temperature.

by Pak101.com (few years ago!) / 1455 views