Wash Amla thoroughly and dry it thoroughly. Keep them in a box, and deep freeze for two days.
1½ Kg Amla
After 2 days take out the box from the deep freezer and let them get to normal temperature. Remove the pieces of amla easily using hands and seperate the seeds.
Add sugar in amla, mix it and let it soak for 3 days.
2 Kg Sugar
Day 1: Sugar turns completely into liquid and Amla starts absorbing sugar. Mix it gently 2-3 times and cover it.
Day 2: Again Mix it gently 2-3 times and cover it. Amla now tastes juicy.
Day 3: With the help of a strainer seperate all the liquid. It would take around 20-30 Minutes.
Take a steel plate and cover it with Aluminium Foil so that Amla shouldn’t leave marks on it. Or another way is to use - use and throw plates.
Spread the Amla on the plate and dry under the sun for 2-3 days or as required. It may take more time if sunlight is low.
After amla gets dried, transfer to a bowl and add powder sugar, and black salt. Mix thoroughly so that each piece gets the coating. Amla Candy is ready.
1½ Cup Powder Sugar, 1 tbsp Black Salt
Video
Notes
Amla candy can be stored in an airtight container for a year. After meals having two pieces can improve digestion.