Amla Candy
Homemade sweet and spicy Amla candy
- Prep time
- 3 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 grams Indian Gooseberry /amla
- 500 grams Sugar / Chini
- 3/4 tsp Pepper Powder / Kali Mirch
- 3/4 tsp Black Salt / Kala Namak
- 1/2 tsp Roasted Cumin Powder / Jeera Powder
- Pinch of Asafoetida / Hing powder
- 3/4 tsp Mango Powder / Amchoor Powder
Instructions
- 1
Boil a glass of water in a pressure cooker
- 2
Add the washed amlas in it and pressure cook for a whistle on medium heat.
- 3
When the amlas cool down and comes to room temperature then press them slightly and separate all the segments.
- 4
Discard all the seeds.
- 5
In a big bowl add the amlas and the sugar and mix gently.
- 6
Cover the bowl with a lid and keep aside for a day.
- 7
Next day stir it and cover and keep aside for 2 days.
- 8
After 3rd day all the amlas will sink in the bottom of the bowl after absorbing the sugar syrup.
- 9
Drain the amlas from the sugar syrup and spread on a plate and keep in direct sunlight for a day or 2
- 10
When all the moisture dry from amla and it is no longer sticky from outside then its done.
- 11
No need to make amla dry and hard ,it should be dry from outside but remain soft from inside.
- 12
Now take amlas in a bowl and sprinkle about 3 tbsp of castor sugar on it and mix properly to coat well.
- 13
If you want to make spicy amla then add all the spices along with the castor sugar and mix well.
- 14
keep for a day in the covered bowl and then store in a air tight jar and enjoy.
- 15
You can boil the sugar syrup till it thicken and become like honey then store it in a glass bottle and use as a healthy amla sharbat .