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amla candy
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4.39 from 18 votes

Amla Candy recipe

Amla candy is a great way to end your meal. It is a digestive full of vitamin C.
Prep Time10 mins
Cook Time15 mins
Resting time4 d
Total Time4 d 25 mins
Course: Dips and condiments
Cuisine: Indian
Keyword: Amla Candy, amla chywanprash, candied gooseberries, digestive candy, gooseberry, Indian gooseberry digestive
Servings: 10


  • 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.


Note: The candy can be stored in the refrigerator or in a cool, dry place.
Depending on the weather, you make keep the amla in sugar for a day or 2.
If you make it with less sugar then it will be less moist.
If you do not have strong enough heat from the sun to dry these out after a day or 2,then warm an oven for 5 minutes,turn off the heat, and keep the tray in the oven for few hours.
Do the same step next day as well to dry them out , else if they are not dried in 3-4 days, they will start to get spoilt.