Wash and prick amlas all over with a fork.
Dissolve alum in 2 litres of water.
Soak amlas in this water for 24 hours.
Wash again with alum water.
Put amlas in boiling water and boil for 2 mins. Keep aside.
Prepare sugar syrup with 3/4 litre of water.
:- Syrup should be just sticky enough when touched between finger and thumb.
Put amlas in syrup for 24 hours.
Remove amlas from syrup.
Boil the syrup to original consistency.
Add citric acid and strain.
Put amlas back in syrup and keep aside for 24 hours.
Repeat this process of removing amla, boiling syrup and adding amla for 4 days.
:- By now amla will stop oozing water and making liquid thinner.
Preserve cooled murabba in a clean tight jar.
Preparation time:- The process takes a little time each of 5 days.
Yields:- 2 kg amla with syrup
Shelflife:- 3 months
:- Use of alum is optional.