Recipe by Sophie Menezes
Ingredients:
1 kg amla/gooseberry
1/2 kg sugar
15 pcs cardamom (powdered, no husk)
2 heaped tbsp ghee
Steps:
Wash, steam, de-seed all the amla.
Blend it for a few seconds to grind it coarsely. Don't make it a paste, should not be pieces either.
In a large non-stick pan, add the amla and sugar and fry well on low-medium flame till the sugar becomes creamy and mixes with the amla (takes about 30 - 40 minutes). Don't add any water.
Add the cardamom and ghee and keep stirring for 10 minutes and keep it aside to cool.
Store it in a glass container in a fridge.
Apply on hot Iranian/Lebanese kubbus or dosas.
ENJOY!