Amla Murabba (Gooseberries in Syrup) INGREDIENTS 1 kg amlas 2 tsp lime 1 1/2 kg sugar 6 cups water 1 tbsp lemon juice/Citric acid METHOD Wash and prick amlas well with a fork, all over. Dissolve 2 tsp lime in enough water to cover amlas and soak overnight. Remove and wash well. Repeat once more. Drain and wash thoroughly, squeezing and rinsing again so no trace of the lime remains. Boil enough water to immerse amlas, then add amlas. Cook till tender and transparent, drain and keep them aside. Make sugar syrup with sugar and 6 cups water, till one thread consistency. Syrup should be sticky enough when touched between finger and thumb. Add citric acid or lemon juice and strain. Add the cooked amlas bring to a boil and simmer 4-5 minutes. Preserve cooled murabba in a clean tight jar. You can add elaichi or any other essence of your choice while still hot.