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how to make amla candy
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Nutrition
Question #23439
22 days ago
50

how to make amla candy - #23439

Harper

I am trying to figure out how to make amla candy, but I keep running into issues! Last week, I found some fresh amla at the local market and was super excited to try making candy since I heard so many great things about it. But honestly, the first batch turned out too sour, and the second one just kinda turned into a sticky mess. I boiled the amla in sugar for ages, but something seems off! I mean, I thought I followed those online recipes pretty closely. I've read stuff about soaking them in sugar syrup before cooking, but I wasn’t sure how long to let it soak. My kitchen smelled amazing, but the taste was... well, not what I expected. A friend said something about using a specific ratio of sugar to amla – is that super important for getting it right? I really want to make this work cause I’m hoping it’ll be a healthier sweet treat for my kids and also just love the benefits of amla. Anyone have tips or a foolproof way on how to make amla candy? Like, what did I miss?

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Doctors’ responses

Making amla candy can be a rewarding yet a bit challenging process, but it’s definitely worth the effort for both its taste and health benefits. Let’s dive into a more traditional yet practical approach that aligns with Ayurvedic practices, while also keeping it simple for your kitchen adventures. One crucial aspect you seem to have missed is balancing the sweet and sour flavors. Indeed, the sugar to amla ratio can significantly affect the final taste. A standard guideline could be equal parts sugar to amla or slightly more sugar for a milder taste. It helps in countering amla’s natural sourness. Start by selecting ripe, juicy amla for natural sweetness. Wash and dry them first. Then, prick the amla gently with a fork to help porosity for sugar absorption. The next step is a light blanching. Immerse the amla into boiling water for 2-3 minutes. This reduces their astringency somewhat and softens their texture, making sugar absorption more effective. After blanching, let them soak in a sugar syrup overnight. For this syrup, heat 1 cup water for every 2 cups of sugar until the sugar dissolves, and allow it to simmer for just a few minutes. Place the amla in this syrup once it cools down a bit. The longer you let the amla soak – preferably overnight or even up to 24 hours – the more balanced the flavors will be. The next day, drain the amla and transfer it to a low-sugar syrup made by simmering the previous syrup until it gets slightly thicker. Continue to gently simmer the amla in this syrup, stirring to avoid sticking, until it reduces and the pieces become sticky but not mushy. This method prevents the sticky mess you encountered. Finally, you'll want to air dry the candied amla pieces on a well-ventilated rack, ensuring they aren’t clumping together. It might take a few days to completely dry, depending on your climate. After drying, toss them lightly with a bit of powdered sugar to prevent them from sticking. Amla is valued in Ayurveda for its rich vitamin C content and balancing all three doshas when used moderately. So, your endeavor for a healthier snack aligns well with Ayurvedic principles. Taste, patience, and finding the right balance is key. Hopefully, this detailed process paves the way for successful amla candy that both your kids and you'd find delightful and beneficial.
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