Saturday, 19 April 2014


Amla- 1kg
Sugar- 1kg
Black salt- 1tbs
Black pepper- a little pinch

Boil amla in a large open vessel for 9-10 minutes and strain the amla. When they become cold cut the amla in four pieces. Put these amlas in a large vessel. Pour 1kg sugar and cover the amla with plain cloth and keep in the sunlight for 7 to 8 days. After the first day, sugar gets turned into syrup and amla pieces will be floating in the syrup. Stir the syrup and cover it and keep it aside for 6 to 7 days.
                                  After 8 days, amla settles down at the bottom of the vessel and syrup becomes quite thick. Add 1 tbsp of black salt and little pinch of black pepper. Amla candy  is ready to eat. Store it in air tight container.