Nellikai Murabba (Indian Gooseberry Preserve)

Steps

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1. 1
   Select fresh amla (Indian gooseberries). Cut them lengthwise in half and remove the seed core from the center, retaining the flesh.
   ▶ ≈1:08
2. 2
   Soak the seeded amla flesh in boiling water to soften it. Scrape away the outer skin following the grain.
   ▶ ≈1:15
3. 3
   Prepare jaggery syrup in equal proportion: dissolve 500g jaggery to match the 500g of processed amla. Strain the jaggery liquid and dilute with 1 cup of water.
   ▶ ≈2:32
4. 4
   Combine the jaggery syrup and amla flesh in a single pan. Cover and cook on low heat until thickened, stirring occasionally to prevent sticking.
   ▶ ≈3:24
5. 5
   Once the mixture reaches a thick preserve-like consistency, add 1 tablespoon of ghee and stir well. The texture should be thick enough to hold its shape.
   ▶ ≈4:20
6. 6
   Transfer the finished murabba into sterilized glass jars and seal tightly for storage. Serve directly or store as needed.
   ▶ ≈6:08