Wash the Amla / Nellikayi well and towel dry. If there are any blemish spots or bruises, slice off those parts with a sharp knife.

Pressure cook Nellikayi with 1 cup water only for 2 whistles max, else they'll fall apart and won't hold shape.

When the cooker cools, strain the water in which Nellikayi was cooked, to a large saucepan. Add 2 more cups of water and 1 cup sugar and place on medium heat.

keep a small bowl of water next to the stove to check the consistency of the syrup. Dip the fingers in that bowl of water, then get some syrup on the tip of your index finger from the back of a spoon. Feel the syrup between the finger tips and check to see if a single steady thread forms when index and thumb fingers touch. If it does, the syrup is ready.

Add cooked nellikayi to the saucepan at this point. The sugar syrup will become watery due to the addition of the Cooked Amlas

Bring the syrup to one string consistency again, which will take about 5-8 minutes of boiling. Keep a close watch and keep stirring in between, else the syrup might overflow.

The syrup begins to boil with larger bubbles. When as the air escapes, the bubbles begin to become tinier almost appearing frothy. Check for the one string consistency.

Switch off when the string consistency is achieved. while stirring take care to not break or smush the Amlas.

Let cool completely.

Pour into a clean and dry glass bottle. Store air tight in a cool spot away from sunlight. Always handle with a clean dry spoon.

Eat one Nellikayi Murabba on empty stomach in the morning.