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 .
