Boil amla in a large open vessel for 9-10 minutes and strain the amla.
When they become cold cut the amla in four pieces.
Put these amlas in a large vessel.
Pour 1kg sugar and cover the amla with plain cloth and keep in the sunlight for 7 to 8 days.
After the first day, sugar gets turned into syrup and amla pieces will be floating in the syrup.
Stir the syrup and cover it and keep it aside for 6 to 7 days.
After 8 days, amla settles down at the bottom of the vessel and syrup becomes quite thick.
Add 1 tbsp of black salt and little pinch of black pepper.
Amla candy is ready to eat.
Store it in air tight container.