20, January 2026. By -Kaushik

Looking for a healthy way to satisfy your sweet tooth? This Homemade Amla Candy Recipe (Dry Amla Candy) is the perfect blend of health and taste. Known as the “Indian Gooseberry,” Amla is a powerhouse of nutrients, and turning it into a chewy, sugar-coated treat is the best way to enjoy it year-round.
​In this guide, we’ll show you how to make sun-dried Amla candy that tastes just like the store-bought version but without any artificial preservatives.

Ingredients (Samagri)
​To make this delicious candy at home, you only need a few simple ingredients:
​Fresh Amla (Indian Gooseberries): 500g (Choose large, blemish-free ones)
​Sugar: 350g to 400g (Adjust based on your preference for sweetness)
​Black Salt: 1 teaspoon (for that chatpata flavor)
​Dry Ginger Powder (Saunth): ½ teaspoon (optional)
​Powdered Sugar: 2-3 tablespoons (for coating)
​Water: For steaming/boiling

​Step-by-Step Instructions
​Follow these 10 easy steps to create perfect Amla candies:
​1.Wash and Prep: Thoroughly wash the Amla in cold water to remove any dirt. Pat them dry with a clean kitchen towel.
​2.Steam the Amla: In a steamer or a pressure cooker (without the whistle), steam the Amla for about 10–12 minutes. They should become soft enough that the segments start to separate slightly.
​3.De-seed: Once the Amla has cooled down, gently press each fruit. The segments will naturally fall apart. Remove and discard the seeds.
​4.Sugar Soaking: Place the Amla segments in a large glass or ceramic bowl. Pour the sugar over them. Avoid using metal bowls as Amla is acidic and can react with the surface.
​5.Resting Period: Cover the bowl with a thin cloth and let it sit for 2 to 3 days. You will notice the sugar melting into a syrup and the Amla pieces shrinking as they absorb the sweetness.

​6.Strain the Pieces: After 3 days, use a strainer to separate the Amla segments from the sugar syrup. Tip: Don’t throw away the syrup! It’s full of nutrients and can be used as a squash or sharbat.
​7.Seasoning: Toss the strained Amla pieces with black salt and dry ginger powder. This adds a wonderful savory kick to the sweet candy.
​8.Sun Drying: Spread the segments on a clean plastic sheet or a large plate. Place them under direct sunlight for 2 to 3 days. Ensure they are covered with a thin net to protect them from dust.
​9.Check for Texture: The candy is ready when it is no longer sticky to the touch but remains slightly chewy on the inside. Do not over-dry, or they will become too hard.
​10.Final Coating: Toss the dried candies in powdered sugar. This prevents them from sticking together and gives them a professional finish.

Benefits of Amla Candy
​Amla is a “superfood” in Ayurveda, and consuming it daily offers incredible health benefits:
​Immunity Booster: Packed with Vitamin C, it helps fight off common colds and infections.
​Digestive Aid: It improves appetite and helps in the smooth functioning of the digestive system.
​Hair & Skin Health: Regular consumption promotes glowing skin and strengthens hair follicles.
​Natural Detox: It helps flush out toxins from the liver and purifies the blood.
​Rich in Antioxidants: Helps in slowing down the aging process by fighting free radicals.
​Storage Tip
​Store your homemade Amla candy in an airtight glass jar. It stays fresh for up to 6 months at room temperature and even longer if refrigerated.

Disclaimer :

The recipes and nutritional information shared on this Blog are for informational purposes only. While I strive to provide accurate instructions, results may vary based on individual cooking skills, equipment, and ingredient quality.