Step-by-Step Instructions

1. 1.Select and Clean Amla

   Select 1 kg of fresh amla, avoiding any with dark or spoiled spots. Transfer the amla into a large bowl filled with water. Let them soak for 1 hour to loosen any dirt. After soaking, rub each amla gently by hand to remove any remaining dirt or debris, then transfer them to a colander.

2. 2.Steam the Amla

   Place a stand in a large pot and add enough water for steaming. Place a perforated plate on the stand. Arrange the cleaned amla on the perforated plate. Cover the pot with a lid and steam the amla on high heat for 10-12 minutes. The amla are perfectly steamed when they develop cracks on their skin.

3. 3.Cool and Segment Amla

   Carefully remove the steamed amla from the pot and transfer them to a colander to cool down completely. Once cooled, gently press each amla to separate its segments and remove the central seed. Discard the seeds.

4. 4.Marinate Amla with Rock Sugar

   Transfer all the amla segments into a large bowl. Take 800g of rock sugar (Dhaga Sakar) and grind it into a fine powder. Sift the powdered rock sugar evenly over the amla segments in the bowl. Do not mix yet. Cover the bowl with a plate and let it sit for 2 hours at room temperature. During this time, the sugar will start to dissolve and release liquid.

5. 5.Add Lemon Juice and Continue Marinating

   After 2 hours, remove the plate. You will see that the rock sugar has dissolved, forming a syrup. Squeeze the juice of one lemon into the amla and sugar mixture. Stir well to combine. Cover the bowl again with a plate and let it marinate for another 2 days, stirring once or twice daily to ensure even absorption of the syrup by the amla.

6. 6.Separate Amla from Syrup

   After 2 days, the amla segments will have fully absorbed the sweetness from the syrup. Place a colander over an empty bowl. Pour the amla segments and syrup into the colander to separate the amla from the liquid. Collect the syrup in the bowl below.

7. 7.Dry the Amla Pieces

   Transfer the separated amla pieces onto a large plate, spreading them out in a single layer. Place the plate in direct sunlight for 2-3 days to dry. Ensure they are not over-dried; they should remain slightly soft and chewy.

8. 8.Prepare Amla Syrup (Optional)

   Take the collected amla syrup and transfer it to a small pot. Place the pot on the stove over high heat. Stir continuously for about 10 minutes until the syrup becomes slightly sticky and forms a half-string consistency. Turn off the heat and let the syrup cool. This concentrated syrup can be stored in the fridge for up to 6 months and used in drinks.

9. 9.Dust with Powdered Sugar

   Once the amla pieces are dried to the desired consistency (slightly soft), sift powdered sugar over them. Mix well by hand to ensure each piece is coated. Remove any excess powdered sugar.

10. 10.Serve and Store

    Your homemade amla candy is now ready! Store it in an airtight container at room temperature. It can be enjoyed for up to a year.