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Friday, August 12, 2016

The Candied Gooseberry

Amle ka murabba! We grew up eating these after lunch like dessert. Thanks to a friend of mine who I attempted to make these for, here is the candied Indian gooseberry every meal deserves!

Amla, or Indian gooseberry, is easily available in the desi part of the world. In countries like the US and Australia, you'll find them frozen and in packets at your local Indian grocer's. Thaw them, poke them all over with a fork, and soak them in water with a few drops of lime overnight. The next day, wash them and add them to boiling water and let simmer till the fruits become tender and translucent. Take them out and keep the water they were boiled in. Add to it two cups of sugar, a sprinkle of cardamom powder and a spoon of lemon to make a syrup. Let thicken a little before adding the boiled gooseberries and simmering for 5-6 minutes. Take off the heat and cool before storing in an airtight container. I added crushed walnuts to mine because I can. Suck on one of these after lunch and feel the antioxidants seep in!