2-Ingredients Carrot Murabba with Jaggery | Easy Gajar Ka Murabba
Very healthy and delicious, this carrot murabba with jaggery or gajar ka murabba recipe is made with only 2 ingredients- carrots and jaggery. It can be enjoyed both in winters as well as in summers. This carrot murabba is a guilt free easy Indian dessert that is considered as a health tonic in Unani medicine.
Ingredients
- 400 gm carrots
- 200 gm jaggery
- 4 tbsp khand
- 1 tsp vinegar
- ¼ tsp black salt
- ½ tsp cardamom powder
Instructions
- First, wash and peel carrots.
- Cut them into 2-3 inch long pieces and then slice them lengthwise.
- Now steam them for 10-12 minutes on a medium flame. Let them cool slightly.
- Once it cooled, add crushed jaggery, desi khand, black salt to the carrots and mix well. Cover the pan and leave aside for 2-3 hours.
- After 3 hours, you will see jaggery melt with the juice released by carrots.
- Now put the pan on a low medium flame and cook it for 8-10 minutes or till the jaggery syrup reached to one thread consistency.
- At this stage add ½ tsp cardamom powder and 1 tsp vinegar. Mix well. Cook further for 1-2 minutes.
- Switch off the flame and let it cool completely.
- Once cooled, store it in a dry glass container or bottle.
- It stays good for about 5-6 months when stored properly.
Video
Notes
1. For a good taste use red coloured tender and juicy carrots. Cut into slices if the carrot is thick.
2. Steaming helps in the fast cooking of carrot murabba.
3. If there is a yellow part in the centre of the carrots, discard it.
4. Using of a thick bottom pan is recommended to make this murabba so that it will not burn at the bottom.
5. Stirring carrots and syrup in between while cooking so that they will stick on the bottom and cook evenly.
6. For a longer shelf life cook the jaggery syrup upto one-thread consistency level.
7. Store murabba in a dry and clean glass bottle and keep it at room temperature in a cold climate or in the refrigerator if the climate is hot.