Soak the amla along with fitcari (alum) in water for 3 days. Take out the amlas and wash them. Poke the amlas with a fork.
Put 1 liter water in a utensil and heat it. After the water boils, add the amlas and turn off the burner. Keep the utensil covered for 10 minutes.
Take out the amlas and keep them in a filter so that the water seeps away.
Mix ½ liter water in sugar and make a sweet syrup. Put amlas in the sweet syrup and heat them. After the amlas becomes soft and the sweet syrup becomes thick turn off the burner. Now mix cardamom, black pepper, black salt and kesar in the amla syrup. Cool the Amla Murabba and store them, along with sweet syrup, in a glass container.