Take little ripe amlas..wash in water,pat dry and grate them.(Tip- take little ripen amla as shown in fig)
Grate them and put in big mixing bowl.
Add & mix sugar in grated amla mixture. Cover and keep overnight.(Tip.. remember in 1 portion of grated awla,you have to add 21/2 portions of sugar).5
Next day morning, put this Amla-Sugar mixture in thick bottom kadhai,add water& mix. Keep the kadhai on gas, saute, stirring the mixture continuously on slow flame.
As one string syrup formed,off the flame.Add saffron strands (crushed with hand), cinnamon, cloves powder and cardamom powder..as per taste.
Pour into airtight glass jar.After 3-4 days..used it as required. Awla Murabba/ Gooseberry sweet pickle remain fresh for 15 days to 1 month.
