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Amla Candy Recipe

Amla Candy is a simple and nutritious treat made from fresh Indian gooseberries. This candy combines the tangy flavor of Amla balanced with sugar and salty flavors- a perfect way to introduce Amla to kids!

Prep Time
2 d
Cook Time
mins
Additional Time
2 d
Total Time
4 d 5 mins
Servings: 15
Calories: 54 kcal
Course: Side Dish , Dessert , Condiments
Cuisine: Indian

Ingredients

  • 10 piece amla fresh Indian gooseberries (400-500 gm)
  • 1.50 cup sugar granulated sugar
  • 2 tablespoon powdered sugar
  • 1 teaspoon black salt
  • 4-5 cups water for boiling amla

Instructions

    Cup of Yum
  1. Wash the amla under tap. In a large sauce pan, boil water. Once water starts boiling, slow the flame and add amla. Boil them for about 3-5 min. After that, switch off the flame and close the pan with lid. Let them sit in hot water for about 4-5 minutes. They would become tender.
  2. Drain the water and dry the amla. The amla can be chopped with hand or knife and remove the seed. In a medium pan, add dried and chopped amla. Top it with sugar and cover with a lid. Sugar will gradually release water and be absorbed by the amla over 2-3 days. All this while, amla will be at room temperature.
  3. After the sugar is absorbed by amla, you would notice that they are at the bottom of the pan. Remove the chopped amla from the leftover sugar syrup and place each amla piece on a large plate with uniform gaps. I have used parchment paper over the plate. Place it in the sun to dry for 2 days. (2-3 hrs in summers is sufficient). They should be a bit sticky and not too dried or else they would become very hard for chewing.
  4. Coat the dried amla with sugar powder and kala namak.
  5. Store the ready Amla Candy in an airtight container and enjoy as a sweet and tangy treat.

Notes

  • Boil the amla just until soft, but not mushy, to maintain their shape.
  • Don't add any water to Amla at any stage. Make sure to dry it completely before adding sugar to it. If there is any moisture in the pan or amla, the amla will spoil.
  • If you are making this candy in monsoons, humidity will be high and there is more chance for amla to spoil when sugar releases water. Make sure to keep a close watch when sugar had released water. Approx 2 days would be good for humid days.
  • You will notice that amla pieces would start shrinking a bit in the hot sun while drying up. Dry till they are still sticky on hands.