Boil enough water in a vessel, add gooseberry, boil for 2 minutes and drain excess water.
Cut the gooseberry in slices.
Add cumin powder and dried ginger powder over the top.
Cover it with sugar, close the lid and set aside.
Next day slices will float in sugar water.
On the third day slices will settle at bottom.
Now filter the slices and collect the syrup (store it in refrigerator and use it as Gooseberry Sherbet).
Dry these filtered slices in sunlight for two days.
Sprinkle sugar powder mixed with edible colour of your choice and store it in an air tight container.
Enjoy the candies formed.
Recipe Courtesy: Cooking With Sapana
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.