Wash the amla(Indian gooseberries) thoroughly and pat dry using a kitchen napkin.

Slit each amla all over using a knife. Make sure you slit amla till your knife touches the seed.

This would help the syrup to penetrate well.

In a pan, add 4 cups water and bring it to boil. Add slitted amla and boil for around 10 minutes till it becomes tender.

Drain the water, place it in colander to dry thoroughly. Dab with kitchen napkin so that no moisture left in amla. Next, chop amla into small pieces.

Meanwhile, grind sugar in a mixture jar into fine powder. Keep it aside for later use.

Then in a pan, make a layer of chopped amla, sugar powder and jaggery powder.

Place this pan on stove, keep the flame on low and stir it at regular intervals.

Cover with lid once jaggery and sugar are completely dissolved. Keep the flame low.

After a while, add saffron strands, cinnamon, cloves, dry ginger powder, and black salt. Mix well.

You need to keep cooking murabba till sugar syrup reaches one string consistency and the amla should be transparent.

To check that, just take a drop of cooked jaggery-sugar syrup between your index finger and thumb.

Stretch it between your index finger and thumb. If it forms a single string, the syrup is perfectly cooked. Turn off the flame and do not cook further.

Amla murabba is ready. Let it cool down completely and store it in air-tight glass bottle.