Amla Candy

Raw amla is so sour that most children, and a lot of adults, will not eat it. Amla candy is how dadis got around that.

Fresh amlas are boiled until soft, the seeds are taken out and the segments are soaked in sugar syrup. They are then dried slowly until the pieces are chewy, and dusted with powdered sugar so they do not stick together.

What it is like

Sweet on the outside, still a little tangy inside, and soft enough to chew easily. The colour is a light golden brown. It is not a hard boiled sweet.

When people eat it

• Two or three pieces after lunch or dinner, the way you might take saunf.
• On car and train trips, for people who feel queasy on the road.
• In the tiffin box as a small sweet.

Good to know

• It contains sugar, so eat it as a sweet, not as a replacement for fresh fruit.
• Close the pouch well or move it to a glass jar. In humid weather the pieces can turn sticky.
• If the sugar coating melts a little in summer, keep the jar in a cooler spot. It does not need the fridge.
• The pack of 2 is useful if you keep one at home and one in the office drawer or car.

Jaggery powder can replace sugar in tea, sweets and chutneys. Snacks like amla candy are best enjoyed in small amounts.

Store in an airtight container in a cool, dry place and use a dry spoon. Jaggery powder can form lumps if it takes in moisture; this is normal.

Pouches are sealed and packed carefully. If a pack arrives torn or damaged, take a photo and contact us with your order number.