It is rightly said, “Ek amla, anek faydey” (meaning one fruit, many benefits) for amla is a miracle fruit that holds the place of pride in Ayurveda. It is neon-green in colour and has an unusual taste. It is touted for many health benefits, such as enhancing immunity of the body. No wonder, it is a common remedy in Indian households. It is a powerhouse of nutrients – polyphenols, vitamin C, vitamin A, calcium, magnesium and iron among others. Amla is most commonly used in making murabbas, which is a sweet and spicy relish. It is prepared by processing the amlas and is a great way of preserving amlas for a longer period of time. There are many ways to making Amla Murabbas. Here’s a easy recipe which involves boiling the fruit first and then stirring them in spices sugar syrup – murabba. Some also make it by first steaming amlas and then tossing them in sugar syrup.