Jai Shree Krishna!
Amla (Indian gooseberry) is a powerhouse of Vitamin C and antioxidants, perfect for boosting immunity and overall health. Growing up, most of us have enjoyed amla candy, and its tangy-sweet flavor is irresistible.
Amla or Indian gooseberry is the fruit of the season. It is sour and bitter in taste, but can prove extremely beneficial for your health. Indian gooseberries are a great source of Vitamin C. It also helps you avoid the grays, and enriches hair growth. It has diuretic properties. Also, helps stimulate metabolism. Tangy Amla candy is a great way to end your meal. Amla juice is also very refreshing.
In this recipe, we’ll make two delightful treats from fresh amla:
- Amla Candy – dried, sweetened, and tangy pieces perfect for snacking.
- Amla Sarbat – a refreshing amla syrup drink, perfect for hot summer days or as a healthy homemade beverage.
Both recipes are natural, preservative-free, and use simple ingredients like rock sugar (mishri) and spices for flavor.
Why You’ll Love This Recipe
- Naturally sweet, tangy, and healthy
- Packed with Vitamin C and antioxidants
- Long shelf life without preservatives
- Perfect for snacks, gifting, or refreshing drinks
- Loved by kids and adults alike
Ingredients
For Amla Candy
- Fresh amla – 1 kg
- Rock sugar (mishri) – 700 gm
- Chat masala – ½ tsp
- Cardamom powder – ½ tsp
- Ginger powder (sunth) – ½ tsp
For Amla Sarbat
- Mint leaves – 4–5
- Soaked sabja seeds – 2 tsp
- Prepared amla syrup (from candy process)
Method
Step 1: Prepare the Amla
- Wash 1 kg fresh amla thoroughly and dry with a clean cloth.
- Steam the amla for 7–8 minutes in a steamer or over a pot with water and a steaming rack. Cover with a lid and cook on medium heat.
- Check that the amla is soft but not overcooked; the skin should split slightly.
- Let it cool to room temperature before cutting. This makes it easy to separate the seeds from the fruit.
- Slice the amla into pieces and place in a bowl.
Step 2: Prepare the Rock Sugar
- Grind 700 gm rock sugar (mishri) into a fine powder using a mixer.
- Reserve a little powdered sugar aside for coating later.
Step 3: Mix Amla with Sugar
- Gently mix the amla pieces with the powdered sugar. Mix carefully so the pieces do not break.
- Cover the bowl and let it rest for 2 days. After the first day, stir gently to ensure the sugar is evenly absorbed.
Step 4: Dry the Amla Candy
- After 2 days, drain the syrup released from the amla. You can use this syrup for amla sarbat.
- Spread the amla pieces on a plate or tray and dry them in the sun for 2 days. If it’s cold, place under a fan to help dry, but sunlight helps achieve that perfect candy texture like store-bought amla candy.
- Once dried but still soft inside, toss with a little reserved powdered sugar. Optionally, sprinkle chat masala, a pinch of ginger powder, or cardamom powder for extra flavor.
Step 5: Make Amla Sarbat
- Take the syrup drained from the amla candy process.
- In a glass, add 2 tbsp amla syrup and mix with cold water.
- Add 4–5 mint leaves and 2 tsp soaked sabja seeds.Stir well and serve chilled as a refreshing drink.
Tips & Tricks
- Avoid overcooking amla: Steam just until soft; overcooking will make candy mushy.
- Room temperature cutting: Ensures easy removal of seeds.
- Sun drying: Gives candy a natural glossy coating and firm texture.
- Sugar coating: Helps preserve the candy for months.
- Optional flavoring: Chat masala, cardamom, or ginger powder enhances taste.
- Amla syrup storage: Keep in a sterilized glass bottle in the fridge for up to 1 year.
