Gajar ka Murabba or Carrot Murabba is a traditional carrot preserve of the subcontinent (Pakistan and India). It tastes amazing and people have been making this dish for ages. Making gajar murabba is super easy. We cook carrots in a syrup prepared from carrots juices and sugar. With almonds and black pepper, this sweet dish has a marvelous taste.

Although carrot murabba is very easy to make yet it takes time to be prepared. No need to worry! It’s a one-pot method and it will take just a little input from you. Just an occasional check is required from you and you can do something else in the kitchen in parallel while cooking the carrot murabba.

I prepared this dish with a pure traditional method. In this Carrot Murabba Recipe you will see, how can we make this tasty and healthy sweet dish without any extra effort. We’ll cook this dish with the juice of carrots and we’ll not use additional water for it. You’ll come to know how to preserve carrot murabba (gajar ka murabba) for some duration without using any preservatives. Try this simple and easy recipe at home and enjoy the great taste of the murabba.

Table of Contents

Use and Benefits

The carrot is a root vegetable. The edible part of the carrot plant is the taproot which consists of a pulpy outer cortex and an inner portion, the core. It has deposits of many essential minerals and nutrients. The taproot is rich in beta-carotene. When we digest the carrot, we convert the beta-carotene into vitamin A, which is beneficial for the eyes, skin, teeth, and bones. Furthermore, carrots are rich in dietary fiber, antioxidants, and vitamins.

It is a biennial plant and can be used in a variety of ways. The part of the plant mostly eaten is the root which can be eaten raw, whole, chopped, or grated. The roots are a good source of vitamin K and vitamin B6. It is widely used in many cuisines like salads, soups, and stews. We can also make carrot cake, carrot pudding, and other desserts from this vegetable. In this recipe, we are going to prepare the carrot preserve (gajar ka murabba).

Carrot Murabba Ingredients

This delicious and healthy carrot murabba is traditionally prepared with just a few ingredients.

Carrots: The taproot is the edible part of the carrot that we use in our recipe. It is a good source of vitamins, minerals, and other nutrients.

Sugar: We can adjust the quantity of sugar as to our taste.

Almonds: The benefits of almonds are well known. We’ll use the whole almonds. They also add to the beauty of the texture of the carrot murabba.

Black Pepper: Black pepper enhances the flavor and taste of the murabba. We use whole black pepper which looks so nice in the murabba.

Gajr ka Murabba Recipe – Step by Step

Preparing the Carrots

Take taproots and wash them thoroughly with fresh water. Peel and cut them into 3-inch pieces, further slice each piece into four equal pieces, and remove their inner hard portion (the core). You can cut them into desired shape and size. After removing the core, you will have 1 and 1/2 kg of taproots left.

Use thin and tender taproots as they are juicier than the hard ones. Thin carrots also have softcore and they take less time to cook. Some carrots may have a hardcore (the inner yellowish-white portion), remove it before cooking.

Preparing the Almonds

Take the desired quantity of whole almonds and peel them off. To peel them quickly, put the almonds in water and boil the water for about 10 minutes. In this way, you can peel the almonds easily. Maybe their color gets yellowish so wash them with fresh water to bring back their original white color.

How to Make Gajar ka Murabba

1. Now put these carrots in a thick-bottomed cooking pot and pour sugar of the same weight (one and a half kg) into it and mix it by using a spoon. Set this mixture aside for about 10 to 12 hours or leave it overnight so that the carrots may excrete their juices well. We will use this juice to cook the carrots and we use it to prepare the syrup as well.

2. After 10 to 12 hours you will see that carrots will have excreted plenty of water and the sugar has dissolved. And also, the carrots will become soft to a great extent. We don’t waste this water as it is full of nutrition and we will cook the carrots in it. Now place the pot containing carrots on the stove. Cook this mixture by simmering on low to medium flame with 25 to 30 whole black pepper added to it. You can also add cardamom for flavoring. Cover the pot and cook it for one and a half hours.

3. The syrup will start thickening and looking glossy after one and a half hours. It’s the time when you’ll have to keep a close eye on it. Now include the almonds, cover the pot again and continue simmering for half an hour more. Stir occasionally.

4. After 2 hours the carrots have been cooked through and the syrup will become thick as needed. Avoid making the syrup too thick. Keep it somewhat dilute i.e. below one-thread consistency so that it will not become thick upon cooling.

Serving and Preserving Gajar ka Murabba

5. Now remove the pot from the flame. You may mix a pinch of saffron strands if you like. Let the gajar murabba cool at room temperature for half an hour. After cooling, put it in the serving dish or spoon it into an airtight glass jar to preserve it.

6. Juicy, syrupy, and tender gajar murabba is ready. Enjoy it with your meals as a sweet dish or serve it as a side with other desserts. Its syrup is also so yummy. Drink it with a spoon and enjoy its great taste.

How to Preserve Carrot Murabba

1. If you want to preserve it for one or two months, store it in an airtight dry glass jar. You can preserve it without adding any preservatives to it. Store it at room temperature or keep it in the fridge.

2. Use a dry spoon when you want to take murabba out of the jar to keep it good. Upon using a wet spoon, the mixture may get spoiled very soon.

Carrot Murabba Tips

It’s better to use a heavy bottomed pot or pan so that the mixture does not stick to the cooking surface.
Normally carrots and sugar are used in equal quantity but we can increase or decrease the sugar as to our taste.
No need to add additional water to the mixture for cooking the carrots.
Avoid making the syrup too thick. Keep it somewhat dilute (below one-thread consistency), so that it will not become thick upon cooling.
If the murabba gets thickened upon cooling, pour some hot water into it to dilute and place it again on flame till you get the required consistency.
Use a dry spoon while taking the murabba out of the jar. If you’ll use a wet spoon, the mixture will get spoiled soon.
If you want to preserve the murabba for 3 to 4 months, thicken the syrup to one thread consistency. Also, add a few drops of lemon juice to the syrup to prevent crystallization. But if you want to enjoy the great taste of its syrup then keep it below one thread consistency.

Gajar ka Murabba

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, Side Dish, Sweet Dish

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.