First crush biscuits finely and keep aside.
Now add water and gooseberry in pressure cooker and cook until 1 whistle.When steam releases open the cooker and drain gooseberry . keep aside.
Now deseed all the gooseberries and crush nicely.
Heat a heavy bottom pan and add gooseberry paste. Add biscuit powder also. Medium the flame.
Add sugar and keep stirring.
Soon mixture dries up and becomes like a lump .
Add salt , cumin powder and chilly also.
Nicely stir it. At this stage add melon seeds , coconut powder and chopped dry fruits .
Nicely stir it and switch off the flame.
Let it cool completely and store in sterilised mason jar. Refrigerate the jam jar.
This jam can be used for 1 month.