Amla’ or Indian gooseberry is also known as amlaki. It can be used as a powder or as a candy. It is a superb digestive to eat , post a heavy meal. 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. If you cannot find fresh ones, frozen works great for this recipe. Tangy Amla candy is a great way to end your meal.
Is it good for health?
- It helps you digest a heavy meal.
- Works great for improving health and hair.
- Great even as a remedy to motion sickness.
- Vitamin C helps you fight cold and cough. It also helps absorb iron.
Commercial vs homemade?
Yes, we get many commercial packets. It is great occasionally. However, you cannot control the sugar in it.
Making it at home looks tough but is simple.You can make homemade version within 15 minutes and let it dry. It can have lesser amount of sugar too. When you make it at home, you can adjust the sugar content. You can customize it according to your taste. Hence, you can avoid hidden calories.
Plus there are no preservatives. Preservatives are for long commercial shelf life. When we make it at home, we can make in small batches. Even frozen amla packets can make a big batch. In cold countries you do not get this so easily raw. However, frozen ones work just fine. I make my batch with frozen ones every month and it tastes just great.
- amla or Indian gooseberries frozen or fresh
- kala namak/black salt
- Powdered sugar optional
- Baking tray
How to make amla candy?
1.Steam the gooseberry for 15-20 minutes. You may boil them in a pressure cooker until 1 whistle if you do not have a steamer. Do not overcook.
2. Remove the seed from them. Break them into their natural flakes. If they are hard, they need to be steamed or boiled further. Add sugar and salt, let it sit for 1 day.
3. Drain the excess sugar syrup. Use it to make an amla cooler. Just add few spoons to plain soda. It tastes amazing.
4. Arrange on a cooking baking tray covered with baking sheet. Let it dry in the sun for 2-3 days (preferably in shade).
5. After day 1, the amla candy will start getting dry
6. You will need 2-3 days.You may keep them in a warm oven(not hot/not running but warm oven) for few hours, this will allow it to dry the quickly for the last part. Store in air tight bottles once ready.
Amla Candy recipe
- ½ kg amla or gooseberries frozen or fresh
- 250 g sugar you may add more upto ½ kg
- ½ teaspoon kala namak/black salt
- 2 tablespoon powdered sugar optional
- Steam the gooseberries in a steamer for 15 minutes or cook in a pressure cooker until 1 whistle.
- Let the gooseberries cool; de-seed and separate into flakes.
- Mix the gooseberry flakes with sugar and black salt in a deep bowl.
- Cover the bowl and keep outside in the shade for 1-2 days. Turn with a dry spoon 2-3 times a day.
- Spread the amla flakes on a plate lined with baking paper.
- Drain the excess sugar from the amla and arrange them on a baking sheet on a tray
- Allow to dry in the shade for a further 2-3 days.
- Optionally toss them in powdered sugar once they have dried, this allows any extra moisture to be absorbed by the sugar.
Store this in an air tight jar, at room temperature.
2-3 cloves of candy can be eaten.
Best time to eat is early morning in winters.