Ingredients
Gooseberry - 20 to 23
Jaggery - 3 to 4 balls
Cardamom - 3 to 4 nos
Black sesame seed - 1 tsp
Ghee - 1 or 2 tbsp
Method
Heat water in an idli steamer and place an idli mould in it.
Then we have to wash and clean the gooseberry.
Then drain and set aside.
Then placed the cleaned gooseberry into the hot idli steamer.
Cover and cook for 10 to 12 minutes.
Remove the lid and check whether the gooseberry is well cooked or not.
Then remove the gooseberry from the idli steamer and keep it aside.
Heat water in a pot, add jaggery balls
Stir and boil them well.
De-seed the gooseberries and set them aside.
Ones the jaggary is completley melted remove from fire and set aside side
Drain the jaggery water and set it aside.
Heat a heavy bottom pan, add the grinded mix of gooseberries.
Add the drained jaggery water and stir well.
Stirring until the mixture has thickened.
Then add cardamom powder and ghee stir them well.
Add some black sesame seed and stir them well
Remove from the fire and set aside.
Once it is cool take a clean, dry glass jar and store this jam in it.