Homemade Amla Candy
A simple, healthy Indian-style amla candy recipe made at home — sweet-sour, vitamin-rich snack using fresh Indian gooseberries, minimal ingredients and easy steps.
Ingredients
Equipment
Method
- Wash 500 g fresh amla thoroughly and pat dry.
- Bring enough water to boil in a saucepan so that all amla can dip in. Once water boils, add amla and boil for about 2 minutes. Then turn off flame and cover the pan; let amla sit for 5 minutes so that they soften slightly. Do not immediately rinse in cold water.
- Drain water using a colander and let amla cool. Once cooled, cut each amla into wedges and remove the seeds.
- Put the amla wedges in a clean, dry bowl. Sprinkle 500 g jaggery (or sugar) over the wedges and gently toss so that each piece is coated well. Cover the bowl and leave overnight.
- Next day you’ll find that jaggery has melted and formed a syrup; the amla wedges will be floating in it. Stir gently so syrup mixes well, then drain the syrup using colander and reserve both syrup and amla pieces separately.
- Spread the amla pieces on a clean tray or plate in a single layer. Leave them in sunlight for 2 to 3 days to dry completely. If sunlight isn’t available, use a fan or dry airy place for 3–4 days.
- Once pieces are fully dry and no longer sticky, optionally sprinkle a pinch of black salt or a little lemon juice for tangy flavour, then toss gently to coat evenly.
- Transfer the dry amla candy into an airtight container. Store in a cool dry place — it can last for up to 6–12 months.
Notes
You can substitute jaggery with white sugar or rock-sugar (mishri) if jaggery is not available. The reserved syrup (if any) can be diluted with water to make a refreshing amla drink. Daily 4-5 pieces make a good immune-boosting snack, especially in winters.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.
Rich in bioavailable Vitamin C and digestive enzymes. Amla stimulates metabolism naturally.