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.