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Amla (Indian Gooseberry) Marmalade

Recipe by
Total Time:
1-2 days
Serves:10
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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3

Ingredients

  • 1 kg - fresh plump gooseberries
  • 2 kg - Sugar
  • 1 tsp - Lime (choona, calcium carbonate)
  • 2 to 3 tbsp - Milk

How to Make

  • Wash gooseberries under running tap water. Prick each one all over with a sharp toothpick, fork or thick needle.
  • Dissolve lime in 2 litres of water, strain. Add amlas to it, allow to stand for 7-8 hours. Stir in between a couple of times.
  • Wash them well in fresh running water, remove all traces of lime.
  • Put sugar to heat with 3 cups water. Bring to a boil, dissolve sugar completely.
  • Add milk, allow to simmer, skimming off scum from top with strainer.
  • Boil till 1.5 thread consistency is reached.
  • Strain, add amla, cook further, till syrup becomes very thick. Take off fire, cool to room temp.
  • Transfer to wide mouthed jar, close lid, keep aside for 24 hours.
  • The syrup will have become thin again.
  • Drain amlas, boil syrup again, add amlas, boil till syrup gets thick.
  • Return to jar, cool completely before storing in airtight jar.
  • Occasionally, toss amlas in syrup. To serve:
  • Remove from syrup, serve.