Red Carrot Murabba

Here’s a classic and easy recipe for Red Carrot Murabba — a traditional North Indian sweet preserve made from seasonal red carrots (like Delhi carrots), sugar, and warm spices. It's both delicious and mildly therapeutic, often eaten in winters.

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Red Carrot Murabba Recipe (Gajar ka Murabba)

Ingredients:

• Red carrots (tender and sweet) – 500g

• Sugar – 350–400g (adjust to taste)

• Water – 2 cups

• Green cardamom – 4–5 pods

• Black peppercorns – 6–8 (optional, for warmth)

• Saffron strands – a few (optional)

• Lemon juice – 1 tbsp (helps prevent crystallization)

• Slivered almonds or pistachios – 2 tbsp (optional, for garnish)

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🧑‍🍳 Instructions:

1. Prep the Carrots:

• Wash and peel the carrots.

• Slice them into thick batons or rounds, about 2–3 inches long.

• Prick the pieces slightly with a fork for better syrup absorption (optional).

2. Blanch the Carrots:

• Boil water in a pan and blanch the carrots for 4–5 minutes until just tender (not mushy).

• Drain and set aside.

3. Make the Sugar Syrup:

• In a heavy-bottomed pan, combine sugar and 2 cups water.

• Heat gently until the sugar dissolves completely.

• Add cardamom pods (lightly crushed), peppercorns, and saffron if using.

4. Cook the Murabba:

• Add the blanched carrots to the syrup.

• Simmer on medium heat until the syrup thickens slightly and the carrots turn glossy (about 30–40 minutes).

• Stir occasionally and skim off any scum that forms.

5. Finish It Off:

• Add lemon juice toward the end and stir well.

• Once the syrup is one-thread consistency (slightly sticky but pourable), turn off the heat.

6. Cool & Store:

• Let the murabba cool completely.

• Store in a clean glass jar. It keeps for 2–3 weeks refrigerated, and even longer if the syrup is thick and cleanly handled.

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✅ Serving Suggestions:

• Eat 1–2 pieces daily as a digestive and immunity booster.

• Pairs beautifully with parathas, poori, or even as a sweet side.