Put Amlas in boiling water and boil for 2 minutes.
Remove keep aside.
Prepare sugar syrup with 3/4 litre water.
Syrup should be just sticky enough when touching 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. Keep aide for 24 hours.
Repeat this process.
Remove Amla, boil syrup, add Amla for 4 days. By now Amla will stop oozing water, and making liquid thinner.
Preserve cooled Murabba in a clean tight jar.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.