Amla candy is a wonderful way to enjoy the numerous benefits of amla, which is highly valued in Siddha-Ayurveda for its balancing effect on all doshas, particularly pitta and kapha. To make amla candy correctly, let’s break it down methodically, so you avoid the sticky, chewy mistakes and achieve a delightful treat. You don’t need any special tools, just some patience and precision.
Firstly, select quality fresh amla. Wash them thoroughly and pat dry. Next, gently prick the surface of each amla with a fork to allow the flavors to infuse better during the process. Steam the amla for about 5 minutes until they are slightly tender. Be careful not to overdo it – you want them intact, yet softened.
Prepare a sugar syrup separately by dissolving approximately 500 grams of sugar in 250 ml of water (for about 1 kg of amla). Add a pinch of cardamom for flavor. Bring it to a boil and let it simmer until the syrup is thick, then remove from heat.
While still warm, immerse the steamed amla into this syrup and let them soak overnight. This soaking allows the sugar to penetrate and balance the tartness you experienced.
The next day, remove the amlas from the syrup and spread them on a dry, clean cloth. Place them under shade — not direct sunlight — for drying. This process may take a couple of days depending on humidity. Ensure the pieces are fully dried; they should be firm to touch, not sticky.
Store the dried amla candy in an airtight container. It’s crucial to keep them dry to prevent mold and spoilage. If you follow these steps with care, you should have amla candy that retains its potential benefits without the chewiness or excessive tartness.
This candy can be taken daily in moderation as it helps rejuvenate and nourish the body’s tissues, stimulate agni without aggravating pitta, and support digestive health.
