Wash the amla, pat dry and with a help of a fork prick them randomly.
In a pressure cooker add the amla and water and pressure cook for 2 whistles. Once the pressure release take out the amla and keep aside.
In the same water add the jaggery and bring to boil till it reaches one string consistency.
Add the amla, cracked peppercorns, cardamom, cinnamon, season with black salt and continue to cook till the mixture becomes thick and sticky approximately 12-15 mins on high heat.
Take off the heat and let it cool down completely. Store in sterilized jar. It stays good for more than 6 months.
