Method of Preparation:
Clean and dry gooseberry. Crush cinnamon, cloves and nutmeg together. Caramelize 1/2 kg sugar and keep it aside.
Take a dry mud vessel and place gooseberry, 1 kg sugar and crushed masalas layer by layer. Dissolve yeast in a little water and add to it. Pour water till the level of the gooseberries and add egg white on top. Close the vessel tightly and store for 22 days. Stir the contents once or twice in a week with a wooden ladle.
After 22 days, filter the wine, remove the gooseberries without breaking them. Store again in the mud vessel by adding caramelized sugar and the remaining 1kg sugar for three more days. On the 25th day strain the wine in a fine cloth and store in dry dark bottles.