Jam prepared using Indian Gooseberries. The Gooseberries are available in India during November to January. A branch of Gooseberry tree is stuck in a Tulsi/Sacred Basil pot and worshiped during Diwali, which is celebrated in the month of November.
Time Required: 20 Minutes
1 Cup Grated Indian Gooseberries
1 Cup Sugar
4 – 5 Cardamoms, Powdered
Few strands of Saffron
In a vessel add 1 cup of water and grated Gooseberries and cook until it is soft. Sieve and keep aside. In a thick-bottomed pan add Sugar and ½ Cup water and let the Sugar melt. Add cooked gooseberry and mix well. Keep stirring until the syrup becomes thick. Make sure that the Bettadanellikayi Murabba is not very thick; the consistency should be like that of jam, which can be spread on a slice of toast.