One kg of intact amla fruits and
500g of cane sugar were dispensed in 2.5
litres of boiled water in a steel container
and stirred the contents for 5 minutes.
The container along with the contents was
left undisturbed after covering it with a
metal lid till the contents reached the
ambient temperature. The extract was
then taken out and analyzed for total
soluble solids (TSS), total sugar content
and pH. The TSS was adjusted to 20% with
cane sugar and the pH was adjusted to
5.0, using citric acid.