Amla candy

Name: Amla candy
Total time: 1800 s
Cuisine: Indian
Ingredients: 500 g Amla; 500 g Dhaga Mishri / Sugar / Jaggery; 1 inch Grated ginger; 1 tsp Black salt; 1 tsp Sendha salt / normal salt; 1 1/2 tbsp cornflour; 1 1/2 tbsp (for slurry) Water; 1/2 lemon - Lemon juice; 1/2 tsp Turmeric or orange food colour; 1 tbsp (plus for greasing) - Ghee; Chaat masala + powdered sugar – for coating; 1 pinch Orange food colour

Janki Badiyani @parthesh

#CA2025

⭐ Healthy

Rich in Vitamin C

Good for digestion

Boosts immunity

Helps improve skin & hair health

#CA2025

⭐ Healthy

Rich in Vitamin C

Good for digestion

Boosts immunity

Helps improve skin & hair health

Janki Badiyani @parthesh

#CA2025

⭐ Healthy

Rich in Vitamin C

Good for digestion

Boosts immunity

Helps improve skin & hair health

#CA2025

⭐ Healthy

Rich in Vitamin C

Good for digestion

Boosts immunity

Helps improve skin & hair health

Saved

Ingredients

30 minutes

500 gAmla
500 gDhaga Mishri / Sugar / Jaggery
1 inchGrated ginger
1 tspBlack salt
1 tspSendha salt / normal salt
1 1/2 tbspcornflour
1 1/2 tbsp(for slurry) Water
1/2lemon - Lemon juice
1/2 tspTurmeric or orange food colour
1 tbsp(plus for greasing) - Ghee
Chaat masala + powdered sugar – for coating
1 pinchOrange food colour

Saved

Steps

30 minutes

1

1. Wash amla, place in steamer.
2. Steam for 10–12 minutes until soft.
3. Cool and separate the segments.
4. Remove seeds.
2

Take Dhaga Mishri and grind into fine powder.
Add 1 tsp chaat masala and little powdered sugar - mix
Keep aside (this is the coating mixture).
3

1. Take steamed amla segments.
2. Add Mishri powder / sugar / jaggery.
3. Add grated ginger.
4. Grind into ultra-smooth paste.
👉 Do not add water.
4

1. Pour the smooth amla paste into a thick pan.
2. Add:
Black salt – 1 tsp
Normal salt – 1 tsp
Turmeric – ½ tsp
½ lemon juice
1 pinch orange food colour (mix well)
3. Cook on medium flame while stirring continuously.
5

Mix 1½ tbsp cornflour + 1½ tbsp water (no lumps).
Add slurry to the cooking mixture.
Cook until mixture becomes thick & glossy.
6

Add 1 tbsp ghee.
Cook until mixture leaves sides of pan and becomes thick like halwa.
7

1. Grease a plate/tray with ghee.
2. Pour the thick mixture and spread evenly.
3. Let it cool completely.
4. After cooling, cut into small bite pieces / bars.
8

Roll pieces in Mishri + Chaat Masala mix.
Lightly dust powdered sugar for a dry finish.
9

Enjoy amla jelly