- Wash the carrots and remove the edges off both the ends. Peel and chop the carrots in 2.5 inch length. Slice them in to halves. Heat the water in a pot and once it comes to a rolling boil, add the carrots and cook for about two-three minutes. Switch off the heat, discard the water and leave the carrots in a colander. When the carrots slices are warm, prick them with a fork. Transfer them in a broad glass container. Sprinkle the aromatics and sugar over them. Do not stir and keep the carrots aside for at least 3-4 hours but preferably overnight. The carrots will release enough water and most of the sugar would have dissolved. Pick the carrots from the water and do not discard the water. Heat the water and sugar mixture stirring all the while till the sugar, if any, is dissolved. Remove from heat and pass the syrup through a muslin cloth. Transfer the syrup in a heavy bottom pan or pot and once the syrup begins to boil, add the carrots. Cook till the syrup comes to a one string consistency. To check for one string consistency, take a drop of syrup on a chilled plate and let it cool. Now, take the syrup drop between your index finger and thumb.you have reached the desired consistency. Else, cook further and check for the same again. Remove from the heat and once the syrup is warm, add lemon juice. This helps prevent any crystal formation. Cool completely and store.
Gajar ka murabba
#myrecipe
By Chandana Guptha
Jan, 17th
549
Servings
4 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- Carrots
- Water
- Sugar
- Star anise
- Cinnamon
- Cardamom
- Lemon
