namaskar welcome to nishamadhulika.com it is winter and fresh, red carrots are available in the market. we can make murabba with these carrots and store. if you eat 3-4 pieces of murabba during summersthen it cools your body and also increases blood. so today we will make gajar ka murabba. ingredients required: carrots - 500 grams. sugar - 300 grams (1/2 cup)
lemon - 1 these carrots have been washed and dried beforehand. peel the carrots the cut if its edges on both side cut carrots into 1 inch thick pieces. take water (4 cups for 1/2 kg carrots)in a utensil enough to submerege the carrots. close the lid of the utensil as this will boil water faster. once water comes to boil,put the carrots in boiling waterand wait again for the water to come to boil. once water comes to boil, put the carrots in boiling waterand agian wait for the water to come to boil. cook for another 2-3 minutes aftre water comes to boil.
turn off the gas. let the carrots cool down for 5 minutes in the covered utensil. remove the carrots from waterand keep in a strainer to drain out any excess water. pour cold water on the carrots. and let them soak in it for 2 minutes. again remove the carrots from waterand keep in s strainer to darin out any excess water. keep the carrots on a clean dry clothto which will absorbs any remaining water and we can also wipe the carrots. now poke all the carrot pieces with a fork as shown. there are 2 ways of making murabba:
we can dissolve sugar in water and make chashni. then put the carrots in it and prepare murabba. 2)we can add sugar to the carrots and make murabba. for this recipe we will put sugar to the carrots and keep aside for 3-4 hours. the carrots will release a juice in which we will cook them. this is a quick method to cook as we did not add any extra waterhence there is ano extra water to dry. after 3-4 hours we see that the carrots have releaseda large amount of juice. now we will cook the carrots in this chashni. firstly melt the sugar and alloew chashni to come to boil.
murraba has come to boil so let us check the chashni's texture. put one drop of chashni in a bowl and after it cools off place it on your finger. now try to stick the drop between ypur thumb and inside finger. while preparing the fingers a thread looking substanceshould come out of chashni. after murabba cools down and you feel that the chashni is not thickthen cook for another 2-3 minutes. if chashni is thin then murabba will get spoilt fast. even after two days you see that chashni is thin after more juice is released from the carrots you can cook it. squeeze juice out of the lemon and mix it with the murabba do remember while preparing gajar ka murabbathat the chashni should be thick else murabba will get sploilt soon.
we have to check again after 2 dyas if chashni has become thin. fill murabba in an air-tight container. the container should be boiledand dried in the sun before storing the murabba. there should not be any moisture present in the container so that murabba lasts forever murabba can be stored and eaten for 6 months. try this recipe yourself and share your experiences with us. we will meet again at nishamadhulika.com