gajar ka murabba recipe with step by step pics. simply put gajar ka murabba is carrot preserve. for making gajar murabba carrots are cooked in sugar syrup flavored with a few spices. the end result is a juicy, syrupy, tender and soft carrots which taste too good.
this gajar murabba recipe is a heirloom recipe and one we have been making for ages. some how i never got to share the recipe on the blog. since its the season of fresh red carrots, thought of sharing the recipe. apart from this murabba there are few more delicious carrots recipes which we make during winters like:
- carrot halwa
- carrot barfi
- carrot kanji
- carrot paratha
- aloo gajar matar
- egg free carrot cake
- carrot tomato soup
- gobi gajar shalgam achar
gajar ka murabba is excellent to have if one has vision or eye related problems. its also an ayurvedic medicine and making gajar ka murabba is easy but takes time as the carrots are slow cooked in sugar solution.
we follow a one pot method of cooking the carrots and this does take time. so you can make carrot murabba when you are doing something else also in your kitchen. you don’t have to be next to the pan all the time, but yes an occasional check is required.
for the recipe i have used 500 grams carrots. you can even double the recipe easily by using 1 kg carrots. i have made the murrabba in organic unrefined cane sugar. you can also use jaggery or regular white sugar.
serve gajar ka murabba as a sweet. you can also serve it with ice creams or as a side with other desserts.
if you are looking for similar recipes then do check strawberry jam, aam ka murabba, aam chunda and fresh figs jam recipe.
gajar ka murabba recipe below:
gajar ka murabba is carrot preserve. for making gajar murabba carrots are cooked in sugar syrup flavored with a few spices. the end result is a juicy, syrupy, tender and soft carrots which taste too good.
- 500 grams carrots or 3.5 cups carrots
- 250 grams sugar or 1.25 heaped cups sugar
- 1.25 cups water
- ½ teaspoon cardamom powder
- 1 pinch of saffron strands (kesar)
rinse and then peel carrots. 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 as then the carrots will absorb more sugar syrup.
cut the carrots in slightly thick fingers.
some carrots may be yellow coloured from the centre. remove this yellow coloured part.
take the carrots in a medium sized thick bottomed pot or pan. you can also take a heavy kadai.
add sugar and water.
mix and stir so that all sugar is dissolved.
place the pan on a low to medium-low flame and begin to simmer this mixture. do not cover pan with any lid. in between do check occasionally when the carrots are cooking.
the carrots will release their juices and the mixture will look watery. however still continue to simmer.
after simmering for some minutes, the carrots will also be almost cooked.
once the carrots are almost cooked or tender, then continue to simmer the mixture.
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. thus its advisable to use heavy thick bottomed pan or kadai.
continue to simmer till you get a half thread consistency in the syrup. meaning the thread breaks as soon as it forms.
if you want to preserve the murabba for a long time, then cook till 1 thread consistency. with one thread consistency, there may be formation of sugar crystals. so you can add a few drops of lemon juice in the syrup.
then keep the pan down and add ½ teaspoon cardamom powder.
then add a pinch of saffron strands. you can also add 2 teaspoons rose water instead of saffron.
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.
how to make carrot murabba recipe:
1. rinse and then peel 500 grams carrots. 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.
2. with a fork prick holes on the carrots all over. use a large fork so that the holes are slightly deeper as then the carrots will absorb more sugar syrup.
3. cut the carrots in halves. take each halve and slice it from the center.
4. now slice each piece from the center, again in two parts.
5. now cut horizontally all the four pieces. you need slightly thick 2.5 to 3 inch carrot fingers. if the carrot are thin, then you don’t need to cut them from the centre. just quarter them and you will get 4 carrot fingers.
6. some carrots may be yellow coloured from the centre. remove this yellow coloured part.
7. chop all the carrots this way. you will need 3.5 cups carrots.
8. take the carrots in a medium sized thick bottomed pot or pan. you can also take a heavy kadai.
9. add 250 grams sugar or 1.25 heaped cups sugar.
10. add 1.25 cups water.
11. mix and stir so that all sugar is dissolved.
12. place the pan on a low to medium-low flame and begin to simmer this mixture. do not cover pan with any lid.
13. in between do check occasionally when the carrots are cooking.
14. the carrots will release their juices and the mixture will look watery. however still continue to simmer.
15. after simmering for some minutes, the carrots will also be almost cooked.
16. once the carrots are almost cooked or tender, then continue to simmer the mixture.
17. slowly the sugar syrup will start thickening and reducing.
18. continue to cook. the mixture will look glossy and the colour of carrots will also change.
19. 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. thus its advisable to use heavy thick bottomed pan or kadai.
20. take a bit of syrup and let it cool a bit. then check the sugar syrup consistency. you should get a half-thread consistency. meaning the thread breaks as soon as it forms. if you want to preserve the murabba for a long time, then cook till 1 thread consistency. with one thread consistency, there may be formation of sugar crystals. so you can add a few drops of lemon juice in the syrup to prevent sugar crystallization.
21. then keep the pan down and add ½ teaspoon cardamom powder.
22. then add a pinch of saffron strands. you can also add 2 teaspoons rose water instead of saffron.
23. mix and let carrot murabba cool down at room temperature.
24. then spoon the gajar murabba in a clean glass jar. store at room temperature. you can also keep in the fridge if you want. the recipe yields one medium jar of carrot murabba. you can easily double or triple the recipe.
25. serve gajar ka murabba as a sweet.
veena venkatesan says
hi Dassana,
How long does this Murabba last. Does it have to be refrigerated?? Love all your recipes. You have made my life easier.
Thanks a ton..
Also, one unrelated question.. From where do you buy Ghee?? Since most of the ghee in the market is adulterated, i am vary of buying it..
Thanks in advance
dassana amit says
i kept outside due to winters here. but in a warm or cold climate its better to refrigerate. stays good for a month. i buy organic ghee from conscious food brand.
Veena says
Thank you so much.
dassana amit says
welcome veena.
Veena says
Unfortunately even the conscious food ghee has transfat. This in spite of the ghee being so expensive. I have almost turned vegan due to the quality of milk.. we really don’t have any control over the source of food these days.
dassana amit says
i buy the ghee made from gir cow’s milk. on the pack its mentioned the ghee has naturally occurring transfats. but one can never be sure. its very expensive also. i used to make both butter and ghee at home first. but now i have stopped making ghee due to the same reasons you have mentioned above. our consumption of milk is limited. i only use ghee for spreading on chapatis and for some gravy or sabzi recipes or sweets. all smoothies and milkshakes i make with coconut milk or almond milk. sometime back i had purchased ghee made from gir cow’s milk from a local brand from a village fair. this ghee was also good. the brand is amor earth and their link is here – https://twobrothersindiashop.com/collections/all
veena venkatesan says
Thanks Dassana for the so prompt and detailed reply.. It is a pleasure to write to you because one is assured of a sure,quick and genuine response. I always thought that transfats are of vegetable origin that is from vegetable oils. Hence i was wondering how ghee could have it. Even the amul milk pack mentions zero transfat, but the ghee has transfats.
dassana amit says
welcome veena. i feel everything is adulterated to some extent or the other. even my husband was skeptical about the conscious food ghee and this he mentioned to me a few months back. i purchase one more brand and thought of letting you know about it (it had skipped from my mind earlier). you can check it here – http://futureorganics.in/product/gir-cow-ghee-75gms/