Carrot Murabba Recipe: As soon as the winter season arrives, there is an abundance of red and sweet carrots in the markets. It not only looks beautiful, but being rich in nutrients, it is also very beneficial for our health. Many delicious dishes are made from carrots, and one of them is “Gajar ka Murabba”. It is a traditional Indian sweet, which has been made in homes for centuries. Its sweetness, mild sourness and the crispness of the carrots give it a unique taste that everyone likes.

Carrot Murabba is not only delicious to eat, but it also has many health benefits. Carrots are an excellent source of Vitamin A, which is very important for our eyesight. Apart from this, it also contains antioxidants which protect the body from damage caused by free radicals. In winter, when the body needs extra energy and nutrition, carrot murabba proves to be a great option. Making it takes a little patience, but the result is so amazing that all your hard work pays off.

Today we are going to share with you a method of making carrot murabba which is very easy and which you can easily make at home. In this method, we will take care of some special things so that your murabba becomes perfect, the carrots are soft and retain their shape, the syrup gets the right consistency, and the murabba does not spoil for a long time. So let’s go on this delicious journey without any further delay.

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Carrot Murabba Recipe

Carrot Murabba is a traditional Indian sweet preserve, prepared with fresh red carrots, sugar and aromatic cardamom. In this, carrots are lightly boiled and cooked in syrup, due to which the carrots become soft, juicy and sweet. Carrot Murabba is considered beneficial not only for taste but also for health, because it helps in improving digestion and increasing immunity. It is especially prepared in winters and served as a dessert or side dish.

course Dessert / Sweet Preserve (Mouth Freshener)

Cuisine Indian Cuisine (Traditional North Indian / Mughlai-influenced)

Prep Time 45 minutes minutes

Cook Time 2 hours hours

Calories 280kcal

Ingredients

• 1 Kilo red carrot fresh and thick


• 750 Gram Sugar


• 4-5 green cardamom


• 1 spoon lemon juice


• 1/2 spoon saffron threads for color and fragrance


• 4-5 clove whole, for aroma


• 1/2 inches cinnamon stick


• a little water to boil

Instructions

Step 1: Selecting and Preparing Carrots

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  The most important thing for making murabba is to choose the right carrot. Always choose red, fresh and thick carrots. Thinner carrots have less fiber and can break down quickly when boiled.
  
  


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  First of all, wash the carrots thoroughly so that the soil on them is completely cleaned. After washing, peel them. You can use a peeler or peel carefully with a knife. After peeling, cut off both ends of the carrots and discard them.
  
  
  
  
  


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  Now cut the carrots as per your choice. You can cut them into 1-1.5 inch round pieces or cut them into long, slightly thick strips. The round pieces look beautiful and fit well into the marmalade. If the carrots are very thick, you can also cut them in half.
  
  

Step 2: parboiling carrots

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  The next step is to pierce the carrots. For this, take enough water in a big vessel and heat it on high flame. When the water starts boiling, add chopped carrots into it.
  
  


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  Boil the carrots for 5-7 minutes or until they become slightly soft. We don’t want to cook the carrots completely, just enough so that they become slightly soft but retain their shape and a slight crunch. You can test with the tip of a knife, if the knife goes in easily but the carrots don’t break, they are ready.
  
  
  
  
  


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  After blanching the carrots, immediately remove them from the boiling water and put them in a large bowl filled with cold water (you can also add some ice cubes). This process will immediately stop the cooking process of the carrots and help preserve their color. This "shock treatment" They say. After keeping them in cold water for 2-3 minutes, take out the carrots from the water and keep them in a strainer to drain off the excess water. If you want, you can also dry them by spreading them on a clean cloth.
  
  

Step 3: Making the Syrup

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  Now comes the turn of making the life of the marmalade, i.e. its syrup. In a large, deep and heavy bottomed pan or kadai, add sugar and about 2 cups of water. If you are using saffron, add it to the water at this time so that its color and aroma dissolve well.
  
  


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  Place the pan on medium flame and let the sugar dissolve while stirring continuously. When the sugar dissolves completely and the syrup starts boiling, slow down the flame.
  
  
  
  
  


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  We have to make syrup of one string. This means that when you rub a drop of syrup between your finger and thumb and pull them apart, a thin string should form. It may take about 10-15 minutes to make. If you see any dirt in the syrup, you can filter it through a strainer or cloth, although today’s sugar comes out quite clean.
  
  

Step 4: Cooking the Carrots in Syrup

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  When the syrup is ready, add boiled carrots to it. Also, add crushed green cardamom, cloves and cinnamon (if using). These spices give a wonderful aroma and taste to the murabba.
  
  


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  Now keep the flame low to medium and let the carrots cook in the syrup. This process may take approximately 45 minutes to 1 hour. Keep stirring gently in between so that the carrots remain well immersed in the syrup and cook evenly.
  
  
  
  


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  You will notice that as the carrots cook, they will absorb the syrup and their color will become darker. The syrup will gradually become thicker. The carrots should become completely soft, but not fall apart.
  
  

Step 5: Adding Lemon Juice and the Final Step

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  When the carrots are completely cooked and the syrup becomes thick and looks like honey, then turn off the flame. Now add lemon juice to it and mix well. The lemon juice keeps the marmalade from crystallizing (i.e., prevents the sugar from clumping) and gives it a slight sourness that enhances the flavor of the marmalade.
  
  


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  After adding the lemon juice, let the marmalade cool completely in the pan. The syrup will become thicker as it cools.
  
  
  
  
  

Step 6: Storing the Marmalade

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  When the murabba cools completely, store it in a dry and clean, airtight glass jar. This jar should be absolutely clean and moisture free, because moisture can spoil the marmalade.
  
  


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  Store the jam in the refrigerator. It remains fresh for several weeks, and sometimes even months. As the marmalade gets older, its taste improves further.
  
  

Serving Method:

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  Carrot Murabba is a wonderful dessert. You can eat it as is, serve it with roti or paratha for breakfast, or enjoy it with ice cream or curd. Its sweetness and aroma will give you a new experience every time.
  
  
  
  
  

Notes

Tips and Tricks

1. 
   Choosing the Right Carrot: As mentioned earlier, always choose red, fresh and slightly thick carrots. Thin and yellow carrots do not have the sweetness and flavor that is ideal for murabba. Try to get organic carrots, they taste even better.
   
   
   


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   Piercing the Carrots: Some people, before blanching the carrots, make small holes in them with a fork or a thin stick. This enables the carrots to absorb the syrup better. However, if you are cutting the carrots into smaller pieces, this step is optional.
   
   
   


3. 
   Purity of syrup: If your sugar is not very clean or you think that there might be some impurities in the syrup, then after dissolving the sugar in water and boiling it, add 1-2 spoons of milk in it. The dirt will rise to the top as a scum that you can remove with a spoon. This will make the syrup completely clear and transparent.
   
   
   


4. 
   Method to check the consistency of syrup: Another way to test the consistency of a string is to take the syrup in a small spoon and let it cool a little. Then drop it on the plate. If the syrup flows slowly and looks thick, it is correct. If it flows too fast, cook it a little more.
   
   
   


5. 
   Simmer: Never cook murabba on high flame. On high flame, the carrots will get cooked from outside but will remain raw from inside and the syrup may also thicken quickly and solidify. By cooking on low flame, the carrots cook slowly and absorb the syrup well, making the murabba soft and tasty.
   
   
   

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