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!
Amla, also known as Indian gooseberry, is a super fruit packed with Vitamin C. This traditional way of making Amla candy is simple yet delicious way to enjoy amla.
If you are new to my blog, I must share that I love Amla ever since I had it the first time. But that is not true for everyone. The reason is simple- Sour or bitter flavor that comes from it, which is because Amla is very rich in Vitamin C. But I always wanted to have recipes that can make it easy for my daughter to consume such a nutritious fruit.
That's how these recipes were curated: Amla Pickle, Sweet Amla Pickle, Amla Juice and trust me each of these recipes including the candy are so easy to make and absolutely fail proof and far better than store bought stuff.
With just 3 easy ingredients, this Amla Candy gets ready with a simple process. Enjoy it after a hearty meal for a great digestion!
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Why Would You Love This Recipe?
- Simple Ingredients from The pantry
- Easy steps to make. Total No-fuss recipe. Even beginners can make it easily.
- Vegan, Gluten Free
- Uses Fresh Indian Gooseberries.
- Kids Friendly
- A perfect blend of savory, tangy and sweet flavors.
- Packed with nutrition.
- The Best Amla Candy Recipe Ever!
Ingredients
See the recipe card for exact ratio of the ingredients.
- Fresh Amla- Fresh Indian gooseberries work best for this recipe.
- Sugar- White granulated sugar and little powdered sugar. I haven't tried this recipe with jaggery.
- Kala Namak- Black salt
How To Make Amla Candy at Home
Step 1. Boil the Amla
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.
Step 2. Add Sugar
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.
Step 3. Dry in Sun
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.
Step 4. Coat with Sugar Powder and Salt
Coat the dried amla with sugar powder and kala namak.
Step 5. Store and Enjoy
Store the ready Amla Candy in an airtight container and enjoy as a sweet and tangy treat.
Expert Tips
- 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.
Recipe FAQs
Eating amla candy daily can boost immunity and improve digestion due to its high Vitamin C and fiber content. It can also enhance skin health with its antioxidant properties. About 1-2 pieces per day is usually sufficient.
Logically raw amla has more health benefits than amla in any form be it candy or juice. Since Amla has a very sour taste, it is diffcult to consume amla in raw form and candy helps consuming it easily.
Amla candy is made from fresh Indian gooseberries (amla) that are boiled to soften. Sugar is then added, and the mixture is allowed to absorb the sugar. The candy is dried in the sun and coated with sugar powder and kala namak.
You May Also Like:
More Healthy Indian Condiment Recipes:
- Amla Candy Recipe
- Sweet Amla Achar- Instant Indian Gooseberry Pickle
- Amla Chutney Recipe- Indian Gooseberry Chutney
- Easy Chana Masala Powder
- Bathua Raita {Gluten Free Winter Recipe}
- Tomato Chutney Recipe For Dosa With Garlic (Spicy South Indian Dip)
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Amla Candy Recipe
Equipment
- 1 Sauce Pan for boiling amla
- 1 bowl for adding sugar to boiled amla
- 1 large plate drying sugar coated amla in sun
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
- 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.
- 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.
- 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.
- Coat the dried amla with sugar powder and kala namak.
- 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.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 54 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 14.3g | 5% |
| Dietary Fiber 0g | 0% |
| Total Sugars 13.3g | |
| Protein 0g | |
| Vitamin C 25mcg | 12% |
| Calcium 6mg | 1% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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