Gooseberry with jagger syrup (Vella pagu nellikai) - Preparation time 20 mins
Goose berry is very good for health and it contains many medicinal properties. Try to include gooseberry in your diet frequently. This can be consumed and juice or make below recipe. Most of them love this. Can be consumed regularly. Now a days it is available throughout the year.
I have heard that the nutritional value of one gooseberry is equavilent to 3 apple.
Ingredients:-
Fresh gooseberry 10 to 15
Jaggery - 1 cup or 150 to 200 gms (you can add according to your taste as jaggery is good to health can be taken as your wish)
Water - to melt the jaggery
Preparation method:-
Wash the gooseberries well and pressure cook for 3 whistle with little amount of water.
Melt the jaggery with water. Filter and remove the dirt from the jaggery liquid. Boil this in a vessel till it becomes thick.
Remove the seed from the gooseberry.
Add this to jaggery syrup and boil till it is coated well over gooseberry. This will become shiny.
Cool this and store it in a glass jar. It will be good for 2 to 3 days after that it is better to refrigerate.
Goose berry is very good for health and it contains many medicinal properties. Try to include gooseberry in your diet frequently. This can be consumed and juice or make below recipe. Most of them love this. Can be consumed regularly. Now a days it is available throughout the year.
I have heard that the nutritional value of one gooseberry is equavilent to 3 apple.
Fresh gooseberry 10 to 15
Jaggery - 1 cup or 150 to 200 gms (you can add according to your taste as jaggery is good to health can be taken as your wish)
Water - to melt the jaggery
Preparation method:-
Wash the gooseberries well and pressure cook for 3 whistle with little amount of water.
Melt the jaggery with water. Filter and remove the dirt from the jaggery liquid. Boil this in a vessel till it becomes thick.
Remove the seed from the gooseberry.
Cool this and store it in a glass jar. It will be good for 2 to 3 days after that it is better to refrigerate.