Wash amla and wipe them dry.
Grease one 7x7 inch square cake pan or a steel plate.
Put amla in a pressure cooker. Add water just enough to prevent amla from burning at the bottom. Pressure cook for two whistles. Let the amlas cool.
Remove the seeds. Place the amla pieces in a blender, add amla water and puree them. Pass the puree through a strainer. This will remove the fibrous strands.
Measure the puree and transfer it to a thick bottom steel wok. Measure the same quantity of sugar. ( I had two cups of puree and I added two cups of sugar).
Add salt and ghee.
Cook the mixture over medium flame. Once it comes to rolling boil, reduce heat. Cook it on low flame stirring continuously. It will begin to thicken.
The colour will change from greenish yellow to brownish orange. Keep stirring and cooking till the mixture becomes gel like and begins to leave the sides.
Grease a small plate. Drop some mixture. Cool it and roll it between thumb and index finger.
If it rolls neatly into a ball, it is done, but if it sticks to finger, it needs more cooking.
Empty the mixture into the prepared pan/plate. Tilt the pan/plate so that it spreads evenly. Keep it in a dry place to cool.
Remove from the pan/plate, cut into bite size pieces.
Roll the pieces in powdered sugar and store in an airtight container.