SWEET AMLA SUPARI

WASH 1 KG. AMLA AND STEAM COOK.

DESEED THEM
MAKE ONE STRING SYRUP WITH ONE AND ONE FOURTH KG. SUGAR
ADDING 1 SMALL CUP WATER AND ONE TSP. OF CARDAMOM POWDER.
PUT AMLA CLOVES INTO SYRUP FOR A WEEK ADDING 1TSP.ACETIC ACID.
ON 8TH DAY SIEVE THE PIECES,LEAVE FOR A DAY BY COVERING THEM.
NOW DRY THEM IN SUN FOR 3-4 DAYS.
KEEP IN AN AIR-TIGHT CONTAINER.

sweet amla preserve amla chhunda indian

150g dried amla pieces soaked for 2 hours
2 teaspoons ginger grated
220g sugar
1/2 teaspoon chilli powder
large pinch salt

Boil the amla in plenty of water until soft drain and dry thoroughly.
Combine all the ingredients and cook on a low heat until the mixture is thick and sticky.
Store in a clean air tight jar and use within a fortnight. Fresh amla adds to the taste and
nutritive value of the recipe but as it is difficult to find Ive used dried.

rated amla murabba or "amla ke chheel ka murabba" as its known, is a sweet amla
preserve flavoured with saffron and cardamom. When buying amlas, look for fruits that
are green and have a bright, smooth and unblemished skin. The fruit tastes acidic and
leaves the teeth tingling if bitten into. This recipe will make a small quantity of murabba.
You can multiply the quantities if you wish to make more. Enjoy this preserve with hot
parathas and a spicy vegetable.
(100 grams) amlas (indian gooseberries)
1/2 cup (100 grams) sugar
a few saffron (kesar) strands
1/8 tsp cardamom (elaichi) powder

How to Make Amla Candy – Indian Gooseberry Candy

Amla candy is an another form of Amla Murabba (Sweet Amla Pickle). Children who do
not like to eat Amla Murabba eat Amla candy happily. Amla contains many nutrients, it
is abundant with Vitamin C and is beneficial for our body no matter in what form it is
eaten. Amla strengthens our digestive system and it increases the resistance power of our
body. It is also used in the making of many herbal medicines. Eating Amla regularly will
help you maintain good health.

Amla is available in the market during the winter season in ample quantities. Enjoy the
benefits of fresh Amla through preparations like Amla Chutney, Amla-fry, or Amla soup
daily during this season. It is stored for the longer term in many forms. You can store it as
Amla powder, Amla pickle, Amla sweet pickle, sweet chutney or Amla candy. Here, we
will tell you how to make Amla candy. You can store this tasty candy and eat it any time.
You can make it sweet or spicy according to your choice.

Ingredients for Amla Candy

• Amla: 1 kg ( 30- 35)

• Sugar: 700 gm (3.75 Cups)

How to make Amla Candy

Put Amla in a strainer and wash them well. Take a utensil, wash it and fill enough water
in it so that the Amlas will be submerged easily then put it on fire for boiling. When
water begins to boil put the Amlas in boiling water. After the water starts boiling again
keep it boiling for 2 minutes then put off fire and cover these Amlas for 5 minutes with a
utensil. Make sure that you don’t put the Amlas into the utensils before the water starts
boiling. Put the Amlas for cooking only when the water is already boiling.

Put these Amlas in a strainer and when they become cold, slice them up using a knife and
throw the kernels away. Put the pieces of Amla in another utensil and pour around 650
gms of sugar so that it covers the Amlas. Keep the utensil for a day. Powder the
remaining 50 gm sugar.

Next day you will find that the sugar has turned into a syrup and Amla pieces are floating
in this sugar. Stir the syrup and cover it for another 2-3 days.

After 2-3 days, these pieces will not float and will sink to bottom of utensil because they
have soaked up the sugar syrup and become heavier due to that. Now sieve these pieces
from syrup and put them in Sunlight to dry. After drying , coat these Amlas with the
powdered sugar.

Amla candy is ready. Store the candy in an air-tight container and enjoy 6-7 pieces
everyday. This candy is not only good in taste but for health too.

Spicy Amla Candy

Extra ingredients

• Black Pepper
• Black Salt

Amchur (Powdered Raw Mango) If you want to make the Amla Candy spicier, mix 1
small spoon of black salt, 1/2 spoon of black pepper and 1/2 spoon of Amchur powder
with the refined sugar before you coat the Amlas.