Prep Work:

Assemble all ingredients to make the cooking process smooth and quick.

Wash and wipe the amlas thoroughly.

Steam the Amla:

Steam the whole amlas for 12 minutes in a steamer.
(Avoid boiling in water as it reduces nutrients.)

Check doneness using a fork.

Allow to cool completely.

Prepare Mishri Powder:

Crush the mishri and blend to a fine powder.

For coating, powder an additional 100 gms mishri, mix with chaat masala, and keep aside.

Blend the Amla Mixture:

Once cooled, remove amla seeds and add the flesh to a blender.

Add grated ginger and a few tablespoons of powdered mishri to help blend smoothly.

Blend to a smooth paste.

Cook the Mixture:

Transfer the blended mixture to a heavy pan.

Add the remaining powdered mishri and mix well.

Cook on medium flame, stirring continuously for 10 minutes, until thicker and slightly darker.

Reduce to low flame. Add regular salt, black salt, and cook for 5 minutes.

Add lemon juice and mix.

Add Cornflour Slurry:

Prepare the slurry by mixing cornflour and water.

Pour the slurry into the mixture and stir well.

Add turmeric powder and cook for 5 minutes until raw smell disappears.

Add ghee and cook until the mixture leaves the sides of the pan.

Set the Candy:

Immediately transfer the hot mixture to the greased tray.

Spread evenly while still hot for a smooth finish.

Allow it to cool for minimum 2 hours.

Slice the Candy:

Once set, loosen the edges.

Grease or dust the knife with sugar for easy cutting.

Cut into desired shapes and sizes.

Coat the Pieces:

Ensure the candies are completely dry before coating.

Roll the pieces in the mishri + chaat masala mixture.

Spread them out and allow to dry for 1 more hour.

Store:

Store in an airtight container.

Stays fresh for 2–3 weeks.