Firstly add chopped frozen gooseberry to a deep bowl
Furthermore, add 1/4 cup of sugar and lemon juice; mix well
Sprinkle 1 tablespoon of sugar on top
Cover the bowl with a tight lid; shake well
Rest it overnight or at least for 12 hours
The next day transfer the soaked amla to a colander
Save the nellikai juice for sharbat
Shake the colander well to strain all the nellikai juice
Squeeze and transfer the nellikai to a plate
Sundry for 1-2 days till moisture evaporates
Finally, add powdered sugar; mix well and amla candy is ready