Ingredients

Bettada Nelli kayi ( amla//gooseberry)—20 to 22

Black pepper corns ( kaalu menasu//kali mirch)-1 teaspoon

Dalchini ( cinnamon sticks)—2 to 3

Cloves ( lavanga)—6

Cardamom pods (ellaki//elaichi)-6 to 7

Sugar—250 grams

Water—1/2 cup

Method

Wash the amlas and pat them dry with a clean kitchen towel.

Pierce them with a fork on all sides .

Crush the cardamom pods.

Now take gooseberry’s in a cooker.

Add in sugar ,dalchini,cardamom pods,pepper corns,cloves and water.

Mix them well together.

Place it on a stove,and cook on medium flame till sugar dissolves by stirring.

Close the cooker lid .

Pressure cook for three whistles ,and switch off the stove.

Once’s the pressure reduces open the lid and let it cool completely and transfer the cooled amla murabba to a air tight glass jar.

Tasty and delicious murabba is ready to eat.