Wash the Indian gooseberries (amla) thoroughly and pat them dry with a kitchen towel. Remove any stems or blemishes.
Using a sharp knife, make a few vertical cuts on each amla to help them absorb the flavors while cooking. In a large pot, add enough water to submerge the amla completely.
Bring the water to a boil. Once the water is boiling, carefully add the amla to the pot. Let them cook for about 5-7 minutes until they become slightly soft but not mushy.
Drain the water from the pot and allow the amla to cool down.
Once the amla are cool enough to handle, slice them into halves or quarters, depending on your preference.
In a separate saucepan, add the jaggery along with a little water (just enough to dissolve the jaggery). Heat the mixture over low heat until the jaggery completely dissolves, stirring occasionally.
Add the cardamom powder, cinnamon powder, and grated nutmeg to the jaggery syrup. Stir well to combine.
Add the sliced amla to the jaggery syrup mixture in the saucepan. Mix gently until the amla are coated evenly with the syrup.
Cook the amla in the syrup over low heat for about 10-15 minutes, stirring occasionally, until the syrup thickens slightly and coats the amla well.
Turn off the heat and let the Amla Murabba cool down to room temperature. Ans serve
