A Delicious Winter Treat That’s Good for You
There’s something about winter that makes you crave tangy-sweet snacks. Amla candy fits right in. It’s chewy, bright, and full of that refreshing flavor that wakes you up from the inside. The best part? It’s good for your health and lasts for months.
People often think making amla candy takes a lot of time. Not really. Once you get the hang of it, it becomes as simple as boiling tea. You just need a few ingredients, a bit of patience, and a small trick to get that perfect jelly texture.
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional before making any changes to your diet or using food products for therapeutic purposes.
Why Amla?
Amla, or Indian gooseberry, is one of those ancient fruits that never go out of style. It’s packed with vitamin C, fiber, and antioxidants. In traditional Indian kitchens, it’s treated like a superfruit. It boosts immunity, supports digestion, and gives your skin that extra glow.
In medical science, amla is also recognized for its potential role in supporting metabolic health and fighting oxidative stress. It’s used in clinical nutrition for its antioxidant properties. Still, don’t expect miracles. It’s a great addition to your diet, not a replacement for proper nutrition or treatment.
Ingredients You’ll Need
For about half a kilo of amla, you’ll get a large batch of candy that can last half the winter.
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500 grams of fresh amla
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1.5 teaspoons of cornflour
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1 tablespoon ghee
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½ teaspoon salt
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½ teaspoon black salt
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¼ teaspoon black pepper powder
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Water (as needed for steaming)
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Optional: powdered sugar and chaat masala for coating
That’s it. No preservatives, no artificial flavors. Just pure, tangy goodness.
Step-by-Step Method
Step 1: Prepare the Amla
Wash the amla thoroughly to remove dust or residues. Then steam them. Don’t boil—steaming preserves the nutrients better. Ten minutes is enough. The amla will turn softer, and the bitterness goes down.
After steaming, let them cool slightly. Remove the seeds carefully. It’s easy if the amla is soft enough. Then blend them into a smooth paste. Don’t add water—this step is crucial for texture later.
Step 2: Cook the Mixture
Transfer the amla paste to a thick-bottomed pan. Add salt, black salt, and black pepper. The combination gives that perfect tangy-salty-spicy balance. Cook the mixture on medium heat.
While it’s cooking, mix 1.5 teaspoons of cornflour in a little water. Make sure there are no lumps. Pour this into the pan while stirring. The mixture will start thickening.
Now, add ghee. Just a spoonful. It helps prevent sticking and adds a slight shine. Keep cooking until the paste leaves the sides of the pan. This part takes patience. Don’t rush.
Step 3: Setting the Candy
Grease a plate with a bit of ghee. Pour the cooked mixture and spread it evenly using a spatula. Let it cool for around 30 minutes. Don’t refrigerate—it should set naturally.
Once it’s firm, cut into small bite-size pieces. You can enjoy them plain, or take it up a notch—roll the pieces in powdered sugar mixed with a little chaat masala. That extra layer makes it addictive.
Storage Tips
Amla candy stores beautifully. Keep it in an airtight glass jar at room temperature. It lasts up to six months easily. Just make sure the container is clean and dry. Moisture ruins the texture.
You can even pack some in small jars and gift them. Homemade winter candy always wins hearts.
Nutritional Highlights
Per small serving (approx. 15–20 g):
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Calories: ~35
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Vitamin C: High
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Fat: Minimal
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Sugar: Moderate (depends on coating)
Evidence-based studies suggest regular intake of amla supports antioxidant defense, lowers oxidative stress, and can assist in maintaining normal lipid profiles. It’s also used as a natural digestive aid in traditional diets.
Still, moderation matters. Amla candy is not a substitute for medical therapy or supplements.
Expert Tips for Best Results
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Always steam, never boil. Boiling kills that bright flavor.
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Don’t overcook after adding cornflour. It can turn rubbery.
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If you want a stronger flavor, add a pinch of dry ginger powder.
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Amla paste can be frozen for later use if you want to make fresh batches every month.
Common Mistakes
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Adding water while blending—it makes the mixture runny.
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Using metal utensils for storage—it reacts with amla’s acidity.
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Overuse of ghee—it changes the texture completely.
A Little Science Behind It
Amla (Emblica officinalis) has been studied in clinical nutrition for its potential to support immune health and protect against oxidative damage. Its polyphenols and vitamin C content play a role in modulating inflammation.
According to small clinical trials, amla extract may support cholesterol balance and antioxidant enzyme activity. Yet these findings are limited and need larger studies.
So enjoy your amla candy for what it is—nutritious, natural, and tasty.
Final Thoughts
This is one of those recipes that bridge old traditions and modern simplicity. It’s quick, it’s practical, and it brings a piece of homemade care into every bite.
You can make it with kids, share it with neighbors, or just keep a jar near your desk. A little tangy candy, a lot of warmth in every chew.
