Authentic Amla Candy Recipe – Easy Indian Gooseberry Sweet Treat

Last Updated on 2 months by Neha Deshmukh

Authentic Amla Candy Recipe – Easy Indian Gooseberry Sweet Treat

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little health into your sweet treats. And let me tell you, this Amla Candy recipe is perfect for that! I first made this years ago, trying to recreate the amla candy my grandmother used to make, and it’s been a family favorite ever since. It’s surprisingly easy, and the sweet-tangy flavor is just addictive. Let’s get started!

Why You’ll Love This Recipe

This Amla Candy (or Amla Murabba as some call it) isn’t just delicious; it’s a little powerhouse of goodness. Amla, also known as Indian Gooseberry, is packed with Vitamin C and antioxidants. Plus, the process of making it is super satisfying – transforming tart berries into a delightful, chewy candy. It’s a taste of home, a healthy snack, and a fun project all rolled into one!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 kg Amla (Indian Gooseberry)
• 750g – 1 kg Sugar (adjust to your sweetness preference)
• 1 teaspoon Black Salt (Kala Namak)
• 1 teaspoon Chaat Masala
• 1 teaspoon Powdered Sugar (for coating)

Ingredient Notes

Let’s talk ingredients! Amla is the star here, and it’s seriously good for you. It’s known for boosting immunity and aiding digestion.

Traditionally, white sugar is used, but you can experiment with different types. I sometimes use a mix of white sugar and raw sugar for a slightly more complex flavor.

And don’t underestimate the black salt! It adds a unique, savory depth that really elevates the candy. Kala Namak, as it’s known in India, has a distinctive sulfurous aroma that complements the amla beautifully. It’s a staple in Indian chaat and adds a lovely complexity to this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Freeze the Amla: First things first, wash the amla thoroughly and pat them completely dry. Then, pop them into a zip-lock bag and freeze for 3 days. Trust me on this – freezing makes slicing so much easier!
2. Slice and Seed: Remove the frozen amla and pat them dry again. Now, slice them vertically. You’ll find the seed pops right out!
3. Marinate: In a bowl, combine the sliced amla with the sugar and black salt. Give it a good mix, cover, and let it sit for 24-30 hours. Stir it occasionally to help the sugar dissolve and coat the amla evenly.
4. Air Dry: Spread the amla pieces on a plate and let them air-dry in a shaded, well-ventilated area for 12-16 hours. You want them to be slightly dry but still juicy – not completely hard.
5. Coat and Finish: Sprinkle the powdered sugar and chaat masala over the amla pieces. Gently toss to coat everything evenly.
6. Store: Transfer the amla candy to an airtight container. You can store it at room temperature for 2-3 days, or refrigerate it for a longer shelf life.

Expert Tips

Want to make sure your Amla Candy turns out perfectly? Here are a few things I’ve learned over the years:

• Choosing Amla: Look for firm, bright green amla. Avoid any that are bruised or soft.
• Texture is Key: The drying time is crucial. If you dry them for too long, they’ll become hard and brittle. Aim for a slightly chewy texture.
• Preventing Sticking: Make sure the amla pieces aren’t overcrowded on the plate when drying. This helps prevent them from sticking together. A light coating of powdered sugar before drying also helps!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Sugar-Free Option: My friend, Priya, who’s watching her sugar intake, uses Stevia or Erythritol instead of sugar. It takes a little adjusting to get the sweetness right, but it works!
• Spice Level Adjustment: If you like a little heat, add a pinch of chili powder along with the chaat masala.
• Regional Variations: In some parts of India, people add a pinch of cardamom or cloves to the sugar mixture for a warmer flavor.
• Festival Adaptations: This makes a wonderful gift! Package it beautifully for Diwali or Holi – everyone loves a homemade treat.

Serving Suggestions

Honestly, these are delicious all on their own! But if you’re feeling fancy, you can:

• Serve them as a palate cleanser after a rich meal.
• Add them to your fruit salad for a tangy twist.
• Enjoy them with a cup of chai.

Storage Instructions

Store your Amla Candy in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week.

FAQs

Got questions? I’ve got answers!

• Is freezing Amla essential for this recipe? While you can make it without freezing, it makes slicing and seeding so much easier. It’s a real time-saver!
• Can I use jaggery instead of sugar? Absolutely! Jaggery will give the candy a deeper, more caramel-like flavor. You might need to adjust the quantity slightly, as jaggery is less sweet than sugar.
• How do I know when the amla is dried enough? They should be slightly tacky to the touch, but not sticky. They should hold their shape but still have a little give.
• What is the purpose of black salt in this recipe? Black salt adds a unique savory flavor that balances the sweetness of the sugar and the tartness of the amla. It’s a key ingredient!
• Can this recipe be made with other berries? You can definitely experiment! I’ve heard good things about using cranberries or gooseberries, but the flavor will be different, of course.

Enjoy making (and eating!) this delicious and healthy Amla Candy. Let me know how it turns out in the comments below!