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Homemade amla candy recipe pieces in rustic bowl with spices
Ravi Sharma

Amla Candy (Homemade)

Amla candy recipe is a traditional Indian method of transforming sour Indian gooseberries into sweet, tangy, spiced crystallized treats.
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Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 25 Piece
Course: Dessert, preserve, Snack
Cuisine: Indian
Calories: 85
Ingredients Method Notes

Ingredients
  

  • Fresh Amla Indian Gooseberries: 500 grams (about 20-25 medium-sized)
  • Turmeric A pinch (optional)
  • Sugar: 1.5 cups adjust based on your sweetness preference
  • Water: 1/2 cup for the sugar syrup
  • Black Salt Kala Namak: 1 teaspoon (adds a unique savory tang)
  • Roasted Cumin Powder: 1 teaspoon
  • Black Pepper Powder: 1/2 teaspoon optional, for a little warmth
  • Citric Acid: A tiny pinch optional, helps in preservation and adds tang

Method
 

Step 1: Prep the Amla
  1. Wash amla thoroughly. Steam in pressure cooker for 2-3 whistles or boil 10-15 mins until soft but not mushy. Cool, deseed, and cut into bite-sized pieces.
    Fresh Amla
Step 2: The First Tangy Layer
  1. In a large bowl, toss chopped amla with a pinch of salt and turmeric (optional). Let rest for 10 minutes to release moisture.
    Black Salt, Turmeric
Step 3: Create the Sugar Magic
  1. In a wide pan, combine sugar and water. Heat on low flame, stirring until sugar dissolves. Boil until one-string consistency forms.
    Sugar: 1.5 cups, Water: 1/2 cup
Step 4: The Amla Bath
  1. Add amla pieces to syrup. Stir gently on low flame for 10-12 minutes until syrup crystallizes and turns white around edges.
Step 5: Add Flavour
  1. Turn off heat. Immediately sprinkle black salt, roasted cumin powder, and black pepper. Stir gently until well coated.
    Roasted Cumin Powder: 1 teaspoon, Black Pepper Powder: 1/2 teaspoon, Citric Acid: A tiny pinch
Step 6: Cooling
  1. Spread candied amla in single layer on steel or ceramic plate. Dry at room temperature, uncovered, for 24-48 hours until firm.

Notes

  • Patience is a virtue: The hardest part of this recipe is the waiting period! Don't rush the drying process. If the candy isn't completely dry, it might spoil faster in the jar.
  • A Note on Sugar: You can reduce the sugar to 1 cup, but the candy will be less crystallized and more like a moist, jammy morsel. The sugar acts as a preservative, so a lower quantity means a shorter shelf life. Enjoy it sooner!
  • Spice it your way: Feel free to adjust the spices. Love it tangy? Add a little more black salt. Love it warm? Add an extra pinch of pepper. Make this recipe truly yours.