Soak the amla along with fitcari (alum) in water for 3 days. Take out the amlas and wash them. Poke the amlas with a fork.
Put 1 liter water in a utensil and heat it. After the water boils, add the amlas and turn off the burner. Keep the utensil covered for 10 minutes.
Take out the amlas and keep them in a filter so that the water seeps away.
Mix ½ liter water in sugar and make a sweet syrup. Put amlas in the sweet syrup and heat them. After the amlas becomes soft and the sweet syrup becomes thick turn off the burner. Now mix cardamom, black pepper, black salt and kesar in the amla syrup. Cool the Amla Murabba and store them, along with sweet syrup, in a glass container.
Quarter the apricots (do not skin them). Crack 6 of the pips with a hammer and extract the almond-like kernels within. Taste them. If they are sweet, chop them up and add them. If they are bitter, use only 3 and or replace the rest with chopped almonds (if you want to, otherwise you can skip this step!).
Pour a cup/250 ml of water over the sugar in a large saucepan and bring to a boil to dissolve to syrup, 4 minutes. Add the apricots. Bring to a boil, and cook uncovered. Skim off any foam that rises to the surface.
Once the mixture stops producing foam, continue cooking over medium heat until the mixture thickens to a syrupy texture, 30 minutes more. Alternatively, drop a spoonful onto a cold dish; if it jells, it’s done.
Take it from the heat and ladle into sterilized jars. Seal, and store in a cool place.
Combine the sugar with 3 cups of water and cook till the sugar has dissolved, stirring occasionally.
Add the mango pieces and grated mangoes and cook over a slow flame (approximately 25 to 30 minutes), stirring occasionally till the sugar syrup is of one string consistency and the mango pieces are soft and translucent.
Add the sambhaar, almonds, poppy seeds and salt and mix well.
Allow to cool completely. Bottle in a sterilised glass jar. This can be stored for upto 1 year refrigerated.