MORAWLA / मोरावळा (GOOSEBERRY IN JAGGERY SYRUP)

MORAWLA /  मोरावळा (GOOSEBERRY IN JAGGERY SYRUP)

INGREDIENTS:-

Big awla / gooseberry - 1/2 kg

Gul / Jaggery - 1/2 kg

Velchi / Cardamom - 2 to 3 nos

Dalchini / cinnamon - 1 small piece

Turti / Alum - 1 gooseberry sized piece 

METHOD:-

1. Chooose firm gooseberries without any stains or bruising. Wash them well.

2. Heat a pot of water. Water level should be enough to get over the awle. Water should be hot but do not boil. Switch off flame and add the alum.

3. Tip in all the awle, swirl them aroumd in the pot once. Cover and leave it like that in alum water for 5 - 6 hours.

4. Remove and wash the awle 2 to 3 times. They may soften a bit. Wipe them dry. 

5. Using a fork poke each awla atleast 10 to 12 times and make sure you poke it in till the seed.

6. In a heavy bottom pot add the jaggery. Add in 1/4 cup water. When the jaggery just melts strain it if required to remove any impurities.

7. Bring the jaggery to a boil, add in the cinnamon and cardamom.

8. Now add in the awle and mix them in.

9. Keep cooking and stirring around 30 - 45 min till they cook well and go soft. If you try and cut with a spoon it will break easily.

10. Be careful as the jaggery may burn at the bottom so keep stirring continuously.

11. Once the awle cook they will change colour and become almost dark brownish.

12. If the syrup becomes too thick then just add 1 to 2 tbsp water and boil.

13. Once cooked switch off the flame and allow to cook in the pot. Transfer into a wide mouthed glass or clay jar with a tight fitting lid.

14. If cooked well they will stay good for almost a,year.

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