Wash the amla and pat dry with a towel. Steam cook them till they’re soft and start splitting. Let them cool enough to handle. Then split and deseed them.

Blend, adding very little water, with the ginger till quite smooth. Keep aside.

Put the powdered jaggery and half a cup of water in a heavy walled pan or wok. Stir till the jaggery dissolves but doesn’t become a syrup. Take it off the heat and strain to remove any impurities from the jaggery.

Return the liquid to the pan or wok, and bring it to a boil. Stir in the gooseberry-ginger puree. Cook over medium heat, stirring to make sure it doesn’t stick and burn as it thickens. Cook until quite thick. Then add the ghee and mix well, stirring frequently, for another 3 to 5 minutes.

Take it off the heat and let it cool a bit. Transfer to sterilized airtight glass jars. Refrigerate.