Wash and dry gooseberry with kitchen towel.
Make slits in the gooseberry.
For Amla Candy: Boil enough water in a vessel, add gooseberry, boil for 2 minutes and drain excess water.
Cut the gooseberry in slices. Not use knife .with hands its comes out easily.
Add cumin powder and dried ginger powder over the top.
Cover it with sugar, close the lid and set aside.
Next day slices will float in sugar water.
On the third day slices will settle at bottom.
Now filter the slices and collect the syrup (store it in refrigerator and use it as Gooseberry Sherbet)
Dry these filtered slices in sunlight for two days.
Sprinkle sugar powder mixed and store it in an air tight container.
