Ingredients

• 1 kg - gooseberries
• 700g - sugar
• 1 liter - water

How to Make Gooseberry Candy

• Cut gooseberries into segments, discard seeds. Put water to boil with half sugar.
• When syrup gets sticky, take off fire, and cool.
• Add amla pieces, making syrup covers them all.
• Keep aside for 24 hours.
• Drain syrup, add 100 gms sugar.
• Bring back to boil and make syrup as before.
• Drop back amla pieces into it, after cooling.
• Soak them, keep aside for 24 hours.
• Drain syrup, add remaining sugar, boil again as above.
• Cool, add amla pieces, soak into the syrup, keep aside for 5 days.
• Drain pieces, sun dry on a mesh, till sugar crystallises.
• When sugar is not sticky any more, store in airtight container.