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Carrot Murabba

Chef.Foodie's picture
Ingredients
  Carrots 1⁄4 Kilogram
  Sugar 1⁄4 Kilogram
  Citric acid 1⁄2 Teaspoon
  Kewra essence/Rose essence 1⁄4 Teaspoon
Directions

1. Scrape the carrots, wash thoroughly, and wipe with a clean cloth. Cut into rounds or 1" length pieces. Prick the pieces with a sharp needle.
2. Put the pieces into a ceramic bowl, sprinkle sugar and leave overnight.
3. Next day, add the citric acid and bring to a boil on very, very low heat until the carrots turn soft and the syrup forms a one-thread consistency.
4. Remove from fire, add the essence, cool, pour into sterilised jars, and seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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4.216665
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 1

% Daily Value*

Total Fat 0.1 g0.15%

Saturated Fat 0.02 g0.08%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 28.8 mg1.2%

Total Carbohydrates 46 g15.2%

Dietary Fiber 1.2 g4.7%

Sugars 43.7 g

Protein 0.39 g0.78%

Vitamin A 139.2% Vitamin C 4.4%

Calcium 1.4% Iron 0.72%

*Based on a 2000 Calorie diet

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Carrot Murabba Recipe