Gooseberry Halwa

Ingredients

Gooseberry-1 kg

jaggerry-800 gm

ghee

corn flour-3 tbsp

water-1/2 glass

cashews

cardamom powder-1 tsp

Preparation

Cook gooseberry in a steamer. Melt jaggerry and keep aside.Once the gooseberry cooked enough allow it to cool, then remove seeds, after that grind it into fine paste.Heat a bottom thick pan, add ghee, next add cashews, after 1 minute add kismis roast it well, and keep aside, add gooseberry paste to the pan, stir it well, once the raw smell gone add jaggerry juice, mix firmly, continue stirring, next add corn flour water mix, mix all well, add more ghee, and cardamom powder, mix well, cook it until it become thick, add ghee frequently, once the halwa become non sticky and separate ghee from it, add cashew and kismis, mix well and transfer to a mould, set it with a spoon, and allow it to cool.

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