I used ordinary gooseberries and not hybrid ones, so they were smaller in size.
Bring water to boil and add the gooseberries. Cook until soft but not mushy. When you press it between your thumb and index finger, it should open in segments. Drain the water and leave it to cool.
Then remove the seeds and separate the gooseberries into segments as shown in the picture below.
Add 1 cup of sugar, mix it well and keep it covered overnight.
You will find that the gooseberries + sugar mixture would have become watery. Mix it well and keep it closed. Let it remain in the sugar water for another day.
Then next day, take the gooseberries from the sugar syrup/water using a slotted ladle and dry it well in the sun. Dry it for 3-4 days until there is no moisture in the gooseberries.
Dust powder sugar and store it in an air tight container. Enjoy whenever needed.
Shelf life – Up to 6 months.
How to use the leftover sugar syrup – Boil that syrup until it thickens. Cool and refrigerate it.
Take needed syrup, dilute it with chilled water and enjoy amla juice when needed. I love to add a little syrup to my green tea as a sweetener.
More Gooseberry Recipes-Nellikai Recipes
Gooseberry Rice (Nellikai sadam)
Nellikai Urugai (amla pickle)
Neer Nellikai (amla in salted water)