What is the recipe of amla candy?

Amla, also known as Indian gooseberry, is one of the richest sources of vitamin C and antioxidants in nature. While it’s famously astringent and sour when raw, transforming it into amla candy makes it delicious, shelf-stable, and incredibly easy to consume. Whether you love a chewy sweet version or a spiced tangy bite, amla candy is a powerhouse treat that supports digestion, immunity, and skin health. And the best part? It’s surprisingly simple to make at home.

Here’s your complete guide to preparing homemade amla candy, with step-by-step methods, spice variations, and storage ideas to keep it fresh for weeks.

What Is Amla Candy?

Amla candy is a traditional Ayurvedic preparation made by soaking boiled amla pieces in sugar or jaggery syrup, drying them naturally or in an oven, and dusting them with flavors like black salt, ginger, or cardamom. It:

• Preserves the benefits of raw amla in a more palatable form

• Offers a chewy, dried-fruit-like texture

• Can be sweet, spicy, or tangy depending on seasoning

• Acts as a digestive, immunity-booster, and on-the-go snack

Ingredients for Basic Amla Candy Recipe

• 500g fresh amla (Indian gooseberry)

• 300–350g powdered sugar (or to taste)

• 1 tsp black salt (optional)

• ½ tsp dry ginger powder (optional)

• ½ tsp cardamom powder (for flavor)

• 1 tsp lemon juice (optional, for brightness)

How to Make Amla Candy at Home: Step-by-Step

1. Wash and Boil Amla

• Rinse amlas thoroughly under running water

• In a pot, boil enough water to submerge all the amlas

• Add whole amlas and boil for 5–7 minutes or until soft but not mushy

• Drain and let cool

2. Separate the Segments

• Gently press each amla to separate the natural wedges

• Remove seeds and discard

• Pat dry the segments with a clean towel

3. Soak in Sugar

• In a mixing bowl, combine amla segments with powdered sugar

• Mix well, cover, and let it rest for 2–3 days at room temperature

• The sugar will gradually dissolve and create a syrup as it draws out moisture from the fruit

4. Drain and Dry

• After 2–3 days, strain the amla pieces from the syrup (you can reserve the syrup as an amla tonic)

• Spread the amla segments on a clean plate or tray lined with parchment

• Sun-dry for 2–3 days or oven-dry at the lowest temperature (60–70°C) for 3–4 hours, flipping occasionally

5. Season and Store

• Once dried and chewy, toss the pieces with black salt, ginger powder, and cardamom

• Store in an airtight container at room temperature for up to 2 months

Optional Variations

1. Spicy Amla Candy
Add ½ tsp roasted cumin powder and a pinch of chili powder to the final seasoning. It becomes a great digestive and post-meal mouth freshener.

2. Jaggery-Coated Amla Candy
Instead of sugar, melt jaggery with a little water, add boiled amla segments, and let them soak overnight. Dry as usual for a healthier version with a rich, earthy flavor.

3. Raw Sun-Dried Amla Candy
Skip the boiling step. Just slice raw amla thinly, coat with sugar and lemon juice, and sun-dry for up to 5 days. Retains more nutrients but has a stronger tang.

Amla Candy Variants at a Glance

Health Benefits of Amla Candy

• Boosts Immunity: Thanks to high vitamin C and antioxidants, amla supports immune cell function and reduces inflammation

• Improves Digestion: Amla acts as a mild laxative and carminative; candy form makes it easy to consume after meals

• Aids Hair and Skin Health: Regular intake can help improve collagen production, hair strength, and skin brightness

• Balances Blood Sugar: Amla helps regulate insulin sensitivity when taken in moderation

• Rich in Fiber: The chewy nature provides mild fiber for gut health

Storage and Shelf Life

• Store in an airtight jar in a cool, dry place

• Avoid moisture or wet spoons to prevent spoilage

• Lasts 1–2 months easily at room temperature; longer if refrigerated

• Do not store in direct sunlight after drying

Smart Tips for Better Amla Candy

• Use firm, green amlas—not overripe ones—for best shape retention

• Adjust sugar to your taste; slightly sour versions are better for digestion

• Don’t over-boil—soft amla becomes hard to dry and may turn mushy

• If sun-drying, cover the tray with a thin mesh to prevent dust and insects

• You can also dust final pieces with stevia or rock sugar powder for a diabetic-friendly twist

Serving Suggestions

• As a daily immunity booster—1–2 pieces post meal

• Midday snack for kids or elders

• In tiffins, travel kits, or post-lunch mouth fresheners

• Alongside herbal teas or kadhas to cut bitterness

• Crumbled over curd or chaats for a sweet-tangy bite

Summary

Amla candy is a delicious, nutritious way to enjoy the powerful health benefits of Indian gooseberry all year round. Whether you go for the classic sugar-soaked version, a jaggery-based twist, or a spiced digestive candy, the process is easy, rewarding, and entirely customizable. So next time you spot fresh amla at the market, skip the packaged options and try making your own batch at home. With just a few days of patience, you’ll have a jar full of chewy, tangy treasures that nourish as much as they satisfy.