Amla Candy | Nellikka Mittai | Gooseberry Candy (Step by Step Pics)

Amla(nellikka) has numerous health benefits. The popular ones include to raise haemoglobin levels, rich source of vitamin C, reduces blood sugar and increases dietary fiber, improves immunity. I happen to make amla chutney(nellikka chammanthi),  amla pickle(nellikka achar), pickled amla(nellikka uppilittathu).This candy was a unique one to me until I had these at my SIL's place. She had bought a pack of a popular brand and offered us. Kids loved the flavors but once I went through the contents of the pack where I found sodium benzoate preservative was used. The preservative was in very mere amount, it made me think that on a long run was these good for kids. The apprehension in me made me find a better alternative. Why don't I make these at home during season and preserve them?? After a long search on the web, I grabbed the recipe and tried it at home.

The candies came out perfect and kids loved it. I was happy to have introduced a non-preservative candy. Though it says to sun dry three days but if you wish to preserve a year, it's better to sun dry a little further so that there is no moisture left in them. If you can make big batches, then it's very good for kids. They will definitely love these cute crescent shaped candies. Don't worry about the sugar syrup, you can make good use of it by making amla sharbat that I will be posting soon, stay tuned !

Preparation time~ 5 minutes
Cooking time~ 5 minutes
Soaking time~ 3 days
Sun drying ~2-3 days
Serves ~ a small bowl
Ingredients
amla(nellikka) 600 gms
sugar 300 gms

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Method

• Wash the amla(nellikka) under running water. Place the amla(nellikka) on the steamer plate with enough water in the steamer.Steam cook for exactly five minutes after steam comes out.(Don't over do else the amla(nellikka) pieces will be very soft and may not dry properly).

• Leave to cool and then remove each petal of amla(nellikka) and place in a plate.Discard the pit.

• Now transfer the amla(nellikka) petals in a glass bottle or dish. Add the sugar, mix well and leave covered on room temperature for three days.

• After three days you may find the amla(nellikka) fully soaked in the sugar syrup (amla leaves out water and sugar dissolves) or when the amla(nellikka) settles down in the dish then remove the amla(nellikka) petals in another plate. Don't discard the juice and reserve the juice for making amla (nellikka) syrup (recipe follows in another post). Drain the water completely before sun drying.
  

• Now sun dry the amla(nellikka) pieces by spreading on a plate for another 2-3 days till its not sticky any more and is dry, clings when together. Store in air tight containers just like that or proceed below.

• Add half a cup of powdered sugar to coat the amla(nellikka) pieces. Shed off the excess coating and store in air tight containers. You can omit this step if you don't wish to coat with added sugar.
• If you plan to make a chatpata(spicy) candy then add 1/4 tsp of black salt ,1/2 tsp black pepper, 1/2 tsp amchoor powder along with powdered sugar and mix.

NOTES
-You can even add the amla(nellikka) in boiling water and cook for 3 mins.Remove from water. But I feel steaming is apter than boiling to prevent overcooking.
- The chatpata version of adding spices is strictly optional, you can just coat with powdered sugar and use.

- You can use the leftover liquid to make amla sharbat. Preserve the sharbat in refrigerator.