Gajar ka Murabba (Carrot Murabba) is a traditional sweet preserve from Pakistan and India. It’s made by slowly cooking carrots in their own released juice with sugar until the carrots turn tender and the syrup becomes glossy. Almonds and whole black pepper give it a classic flavor and a beautiful look.

This is an easy one-pot recipe, but it does require time—mostly resting and slow simmering—so you only need occasional stirring and checking.

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Gajar ka Murabba Recipe

Gajar ka Murabba, made with fresh carrots, flavored with almonds and black pepper, is full of rich taste and beautiful texture. Its syrup is also so delicious.

5 from 2 votes

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Dessert

Cuisine Indian, Pakistani

Servings 8

Ingredients

1.5 kg Carrot (net weight after removing the core)
1.5 kg Sugar
25-30 qty Almonds whole (or as desired)
25-30 qty Black pepper (whole)

Instructions

Peel off the carrots and cut them into 3-inch pieces. Further, slice each piece into four equal parts and remove their inner hard portion (the core).
Now put these carrots in a thick-bottomed cooking pot and mix the sugar of the same weight.
Set aside this mixture for about 10 to 12 hours till the carrots excrete their water. We’ll cook the carrots in this water. No additional water is needed.
Now simmer this mixture on low to medium flame. Add 25 to 30 whole black pepper. You can also add cardamom for flavoring. Cover the pot and cook it for one and a half hours.
Meanwhile, take the desired quantity of whole almonds and put them in water and boil the water for about 10 minutes.
Now you can easily peel off the almonds. Add peeled almonds to the mixture.
Continue cooking for another half an hour and keep stirring the mixture occasionally till the syrup reaches the required consistency.
Now put the gajar ka murabba in the serving dish and enjoy its great taste or spoon it into the airtight dry glass jar for later use.

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Keyword Carrot Murabba, Carrot Murabba Recipe, Gajar ka Murabba

What Makes This Carrot Murabba Special

This version is prepared using a traditional method where:

Carrots are cooked in their own juice (no extra water needed)
Sugar draws moisture from the carrots to create a naturally flavored syrup
The murabba can be stored without preservatives when handled and stored properly

If you enjoy traditional murabba recipes, you may also like our Lauki Ka Murabba Recipe.

Ingredients You’ll Need (Quick Overview)

(Exact quantities belong in the recipe card.)

Carrots: Choose thin, tender carrots for more juice and quicker cooking. If the core is hard or pale, remove it for better texture.
Sugar: Adjust to taste, but traditional murabba uses an equal ratio for best preservation.
Almonds: Add texture and richness; blanching makes peeling easy.
Black pepper (whole): Adds a mild warmth and traditional taste.
Optional: Cardamom for aroma, saffron for color.

How to Prep Carrots for Murabba (Essential Prep)

Wash carrots thoroughly, peel, and cut into uniform pieces so they cook evenly.
If carrots have a hard inner core, remove it—this improves tenderness and allows syrup to soak in better.
Thin carrots usually cook faster and are naturally sweeter and juicier.

How to Blanch Almonds Quickly

To peel almonds easily:

Boil almonds briefly, then drain and peel while warm.
If the almonds look slightly yellow afterward, rinse with fresh water to restore their light color.

Key Technique: Resting Carrots with Sugar

Before cooking, carrots should rest with sugar long enough to release their juices. This step is important because:

It creates syrup naturally (without water)
It helps soften carrots before simmering
It produces richer flavor and better texture

(Resting time belongs in the recipe card.)

Syrup Consistency (Avoid Common Mistakes)

The syrup should become glossy and slightly thick, but do not over-thicken it. Murabba syrup thickens more as it cools.

Best target: slightly loose, below one-thread consistency for a juicy murabba.

If you plan long storage, you may thicken closer to one-thread consistency—but for the best syrup taste, keep it slightly lighter.

How to Store Carrot Murabba (Without Preservatives)

For safe storage:

Use a clean, completely dry airtight glass jar
Cool the murabba before sealing
Store at room temperature for short storage, or refrigerate for longer freshness

Important: Always use a dry spoon when serving. Moisture is the most common reason preserves spoil early.

How Long Does It Last

Short-term: Stored properly in an airtight jar, it can last weeks.
Longer storage (3–4 months): Use slightly thicker syrup and add a few drops of lemon juice to reduce crystallization.

(You can keep this as guidance; exact durations can vary based on storage conditions.)

Serving Suggestions

Carrot murabba can be served:

As a sweet side with meals
With desserts like tea cake or tea-time snacks
With a spoonful of syrup as a sweet treat

Tips for Best Results

Use a heavy-bottomed pot to prevent sticking and burning.
Do not add water—carrot juice + sugar creates the syrup naturally.
Stir occasionally once the syrup starts thickening.
Keep syrup slightly loose so it doesn’t become too thick after cooling.
If murabba becomes too thick, warm gently and adjust with a small amount of hot water.

Try this gajar ka murabba at home and share your experience in the comments section below.

Gajar ka Murabba Recipe – Traditional Carrot Murabba