Start by giving each amla a gentle poke with a fork. This will allow the syrup to absorb into the fruit better. Think of it as creating little channels for the sweetness to pour in. Next, dissolve 2 tsp of the food-grade lime in a bowl of water and soak the amla overnight. This helps in tenderizing the fruit while also balancing its tartness.

Once your amla has soaked overnight, remove them from the lime solution and give them a good wash under running water. You might want to repeat this soaking and rinsing process once more to ensure any residual lime is completely gone.

After your amla is washed, place them in a pot with enough water to cover. Bring the water to a gentle boil, cooking the amla until they turn tender and slightly translucent. This may take about 15-20 minutes. Keep an eye on them; you don’t want them to turn mushy.

While your amla cooks, it's time to make the syrup. In a separate pot, combine the sugar, lemon juice, and 6 cups of water. Heat over medium flame until the sugar dissolves completely. Bring this mixture to a boil, then lower the heat slightly to maintain a one-thread consistency. Skim off any scum that forms as it boils. You want a clear, thick syrup that can coat the back of a spoon.

Once your amla is tender, drain them and set them aside. Add the cooked amla gently into the syrup, and allow everything to come back to a gentle boil. Simmer for about 4-5 minutes. At this point, you can stir in a pinch of green cardamom powder and saffron for extra depth and flavor if desired.

After simmering, turn off the heat and let everything cool to room temperature. Once cooled, transfer the murabba into clean, airtight jars. The coolness helps to preserve the flavors while keeping it fresh for longer.