This gajar murabba is a dish which is made in every house as a sweet for ages. We are posting this recipe as it’s the season of fresh carrots, and nowadays they can be accessed easily. They can be found with each street vendor and on every vegetable shop, small or big. We have already shared gajjar ka halwa recipe on our blog which could be found here.
- carrots 500 grams (choose the smaller ones to make good murabba)
- sugar 250 grams
- water 1 ¼ cups
- cardamom powder 1 pinch
- Rinse and then peel carrots. Use whole carrots as they look more beautiful. While making carrot murabba, use tender juicy carrots and not hard or fibrous carrots. Also go for thin carrots as they take less time to cook.
- With a fork prick holes on the carrots all over. Use a large fork so that the holes are slightly deeper so that the carrots absorb more sugar syrup.
Making Gajar Murabba
- Put the carrots in a medium sized thick bottomed pot or pan and add sugar and water;
- Mix and stir so that all sugar is dissolved.
- Place the pan on a low to medium-low flame and let the liquid boil. It should keep boiling but should not be cooked on high flame.
- Let it simmer until the carrots become soft
- Now raise the flame bit higher so that the water could be dried and final consistency of syrup could be achieved;
- Slowly the sugar syrup will start thickening and reducing. The mixture will start to look glossy and the colour of carrots will also change.
- When the syrup becomes sticky at this time you need to pay attention. Keep on stirring often so that the carrot murabba mixture does not stick to the bottom of the pan.
- Continue to simmer till you get a half thread consistency in the syrup. meaning the thread breaks as soon as it forms.
- Then keep the pan down and add a pinch of cardamom powder.
- Mix and let carrot murabba cool down at room temperature.
- Then spoon the gajar murabba in a clean glass jar. Store at room temperature. You can also keep in the fridge if you want.
- Serve gajar ka murabba as a sweet.