De-seed the lemons before juicing.
Cut remaining lemon flesh into smaller pieces to store in a fresh sterilized air-tight glass jar.
Toss the lemon pieces with salt,add lemon juice with lemon pieces to the jar before placing out in the sun.
For the next 7-10 days, once a day, turn the lemons in the juice with a dry spoon or shake the bottle so that the lemon juice is mixed with the lemon pieces.
Once the lemon pieces have turned pale,Powder all the spices,keep it aside
Heat jaggery in a large heavy-bottomed pan till it melts,add the spice mix
Add the preserved lemon and juice,cook until the mixture starts boiling.
Stir with a spatula,turn off after 10 minutes.Allow it cool.
Store in the same/clean bottle and keep it in sun for 10 days.
once it is ready to be consumed,store in a cook dry place.