Red chilli powder-1 t son
Jaggery 1/2 cup(grated)
Brown sugar-1/2 cup
Grated Amla-1.5 cups
Juice of 1 lemon
Black salt-1/2 spn
Sea Salt as per taste
Cumin seeds-3 t son
1 cup water.
Grate Amla and add salt and kala namak and keep it in a wide mouthed plate and cover it with a muslin cloth and keep it in sunlight for 4-5 hrs.
In a heavy bottomed pan add the jaggery, brown sugar, jeera and chilli powder and make a thick syrup.
Then add in the grated Amal and mix well.
Simmer for about 5-10 mins and put off the flame.Add lemon juice and mix well.
Murabba is ready.
Best stored in glass bottles or jars.