Place amla in a pan, add two cups of water and cover and cook on low heat for ten to fifteen minutes , till amla is tender and water has reduced to half the quantity.
Drain and set aside. Reserve the cooking liquour.
Heat sugar with one and a half litre of water in a thick-bottomed pan, till sugar dissolves completely and forms a syrup of one string consistency.
Add amla and continue to cook. Add crushed black cardamom seeds.
Continue to cook, uncovered, on low heat till the mixture is thick and translucent. The syrup by now should be of two-string consistency. Cool and add 1 tbsp lemon juice and store in airtight jars.
The murabba can be relished upon til 1 YEAR..