Wash and steam Amla in a steamer plate for 15-17 minutes.
Grind Amla without adding water using Misri powder.
Mix the ground Amla with Misri powder and cook on medium heat until it starts boiling.
Add salt, black salt, and turmeric powder and stir well.
Cook for another 5 minutes on medium heat or until the mixture thickens.
Add corn starch (or arrowroot or agar agar powder) mixture to the Amla mixture and mix well.
Add ghee and mix well.
Cook for an extra 10-11 minutes or until it becomes thick and leaves the pan.
Grease a steel tray with ghee and pour the candy mixture onto it.
Spread it evenly using a spatula or spoon.
Let it set in room temperature for 4-5 hours or under the fan for faster cooling.