- Cut the Indian gooseberry and remove seeds, blend it in a mixie jar.
- Heat ghee in a pan, add amla, fresh coconut and saute it, cook it on slow flame.
- Then add khoya and saute it.
- Heat in a pan add jaggery and water until it gets single ball consistency switch off the flame.
- Then add amla mixture, cardamom powder and mix it nicely.
- Take small dumpling and make round ladoo and allow it to rest.
Now Indian gooseberry ladoo is ready to serve.