Wash and dry the amla. Peel off black marks. Cut the Amla into small pieces and discard the seeds.
Take amla pieces in a food processor or chopper and pulse a few times till they are coarsely chopped.
Spread chopped amla on a plate in a thin layer. We have used 4 plates.
Do not overcrowd the plate. Spread in a thin layer.
Method 1
Keep the plate in a place with sunlight for 2 to 3 days.
After 2-3 days, heat a pan on low flame and roast the sundried amla till it turns crisp. Let it cool.
Once cooled, blend to a fine powder. Store in an air-tight container.
Method 2
Bake at 100-120 degrees Celsius for 40-50 minutes. Stir and mix after every 5-10 minutes. Bake till it turns crisp. If you feel slight moisture even after baking, roast it on a low flame until it turns crisp. If you think there is slight moisture after baking, roast it on a low flame for a few minutes.
Once cooled, blend to a fine powder. Store in an air-tight container.
Video
Notes
Make sure the amla is completely dry when you chop or grate them. After washing, pat them dry with a kitchen towel
Do not overcrowd the plate when spreading amla pieces to dry. Spread a thin layer. We put 500 grams of alma over four plates
Roasting on low flame is a crucial step to ensure no moisture remains. Do not skip this step
After grinding amla powder, do not store it directly in a container. Let it be at room temperature for about 1-2 hours. When we grind in a mixer jar, heat is generated; therefore, allow it to cool at room temperature
Storage
It is best to store the amla powder in the refrigerator or freezer section for increased shelf life. You can store amla powder for years in the refrigerator or freezer section. Keep only a small container at room temperature for frequent use
Ensure that the container is completely dry before storing amla powder
Use an airtight container to prevent air and moisture from entering, which can cause spoilage
Always use a dry spoon to scoop the powder from the container. Any amount of moisture might cause spoilage