Carrot Murabba

             

 Carrot Murabba

Ingredients-

 1 kg carrot

700 gm suger

½ tea spoon red color

2 table spoon lemon juice

Method-

Peel the carrot, break the stems and wash them.

Let the carrots dry and cut them into ½  inch pieces.
Take a deep pan and heat water in it. The quantity of water should be enough to dip all the pieces of the carrot. Boil the carrots into the water for another 2-3 minutes add red color. Turn off the flame. Cover the pan and leave the carrots for 5 minutes in it.
that the15 – 20 minutes. water dries from the carrot.
Put the carrot in a steel pan and mix sugar in it. Cover the pan and leave it overnight or for 6-7 hours. Within this time the juice will come out of the carrot and collect into the pan.
Put this pan on a stove and cook till the one string syrup forms. Turn off the flame. If you find the syrup too thin next day, then keep the pan once again on the stove and let it boil again till the syrup gets thick.
Add lemon juice to it once the carrot cools down.
Carrot murabba is ready.
Store the Carrot Murabba in an air-tught container .