Indian gooseberry candy recipe is a tasty and healthy form of candy that can be prepared at home with ease.
Amla or
Indian Gooseberry is commonly bought in the winter season, given its health benefits. It’s virtuous to include this healthy berry in your daily diet. It can
be eaten in a variety of forms like pickles, chutneys, salted, and sweet candies.
My family
is particularly fond of “Salted Indian gooseberry/Amla candies.” It is sun-dried each winter and stored for the rest of the year. Being a very healthy item, it is loved by all. My father-in-law, who is a diabetic, makes sure to have them daily as it helps him improve his digestion and keep his gut cleared. That’s
the main reason my mother-in-law started making these candies at home. They
can be made both sweet as well as salty. One can have these candies before or after meals.
Amla must be taken under dietician or doctor’s recommendation as an imbalanced proportion of the same can cause dryness or other skin-related problems as well.
Today with this recipe you'll learn how to make salted digestive amla candy at home. Salted digestive amla candy is a handy and easy-to-follow recipe that can be prepared by a novice too.
Chatpata Amla Candy is nothing but dried amla (Indian Gooseberry) coated with salt to balance the bitterness and tartness of the berry. Salt acts as a preservative and adds taste to the candies. Preserving it helps one consume the benefits of the seasonal gooseberries at other times of the year as well. It can be stored for a long time and be used in cooking after soaking the dried amla overnight. These sun-dried salted amla candies are good for all age groups.
You can also check other traditional Indian recipes that you can prepare in season and can store for the off-season days.
Overview
Preparation time: 5 minutes
Cooking time: 5 minutes
Drying Time: 2-3 sunny days
Yield: 24 pieces
Ingredients
- Gooseberry/amla- 7 pieces(250gm)
- Salt- 1 tablespoon
- Water for cooking -1cup
Preparation Process
Step-1
Wash and pressure cook the gooseberries or amla for five minutes/till the cooker release 2 whistles on medium flame in a cup of water.
Step-2
Check by pressing the amla, if the slit opens up quickly it shows the cooking is appropriate.
Step-3
Strain the extra water from the amlas.
Step-4
Keep the boiled amlas aside to come to room temperature.
Step-5
Separate the seed from the boiled amla and collect the amla cloves on a big plate.
Step-6
Add and mix salt in the amlas/gooseberry uniformly.
Step-7
Dry salted amla on a plate under the sun for 2-3 days.
Step-8
Check if they're dried completely and show no moisture else dry for more time.
Note: The color of dried amlas can also be turned to black. It all depends on the seasonal quality of gooseberry and on the drying process. So Needn't worry as color doesn't affect the taste and benefits of this digestive homemade amla candy.
Step-9
If done store them in a jar and eat whenever it's required.