| • | Wash amlas properly and perforate all over it with a fork.
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| • | Take 2 litres water and dissolve alum in it. Put amlas in this water.
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| • | Soak them for a day.
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| • | Wash the amlas with alum water.
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| • | Drop amlas in boiling water. Boil for 2 minutes. Remove and leave aside.
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| • | Make sugar syrup with 3/4 litre water.
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| • | Soak amlas in the syrup for 24 hrs.
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| • | Take out amlas from syrup.
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| • | Boil the sugar syrup to restore its original consistency.
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| • | Add citric acid and strain the syrup.
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| • | Return amlas in syrup. Keep for 24 hours.
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| • | Repeat the process for 4 days.
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| • | Preserve the murabba in a tight jar. |
