Wash 1 kg amla thoroughly
Steam or boil the amla until slightly soft
Cool the amla and separate the segments if desired
Prick each amla with a fork or knife
Prepare a sugar syrup with 1 to 1.5 kg sugar and 2 cups water
Heat the syrup until the sugar dissolves completely
Add 1/2 teaspoon cardamom powder and 1/4 teaspoon saffron strands if desired
Add the amla to the syrup
Cook on low heat for 5 to 10 minutes
Turn off the heat and let the amla soak in the syrup for several hours or overnight
Reheat gently the next day if needed
Add 1 to 2 tablespoons lemon juice if desired
Store the amla murabba in a clean, dry glass jar
Keep refrigerated for longer shelf life