By Akshara
November 7, 2026
Amla (Indian gooseberry) is renowned in traditional Indian wellness for its exceptionally high natural vitamin C content and immunity-boosting properties. This sun-dried candy recipe preserves fresh amla slices using organic jaggery or rock sugar and black salt, creating a sweet and tangy digestive chew without any artificial preservatives. Prepared during the autumn harvest, it offers a nourishing treat for the changing seasons.
500g fresh amla (Indian gooseberries)  300g powdered rock sugar (mishri) or organic jaggery  1 teaspoon black salt  1/2 teaspoon roasted cumin powder  1/2 teaspoon carom seeds (ajwain), crushed
Steam or boil the fresh amlas in water for eight to ten minutes until tender, then drain, cool slightly, and separate them into individual natural segments, removing the seeds.
Toss the amla segments in a glass bowl with powdered rock sugar, cover with a thin cloth, and let the mixture rest at room temperature for two days until the sugar dissolves completely into a thick syrup.
Strain the amla segments from the syrup, toss them with black salt, roasted cumin powder, and crushed carom seeds until well coated.
Spread the spiced amla segments on a tray lined with parchment paper and sun-dry them for two to three days until non-sticky yet chewy, then store in an airtight glass jar.