How to make Gajar Ka Murabba Recipe - Pickled sweetened carrots enriched with saffron

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Carrots ( गाजर ) , Sugar ( चीनी )

Cuisine : Punjabi

Course : Pickle Jams Chutneys

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Gajar Ka Murabba

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Gajar Ka Murabba checkout Gajar Mooli Gobhi Ka Instant Achar , Pickled Vegetables , Low Calorie Carrot Pickle , Gajar Gobhi aur Shalgam ka Achar . You can also find more Pickle Jams Chutneys recipes like Jackfruit Pickle, Cucumber Chutney, Mixed Vegetable Pickle, Pickled Eggs. Or try out these recipes from Punjabi Cuisine like Badam Burfi, Sabut Masoor Ki Khichdi, Cheeley (Poode), Chicken Bharta.

Gajar Ka Murabba Recipe Card

Gajar Ka Murabba
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking :

Ingredients for Gajar Ka Murabba

  • Carrots 1 kilogram

  • Sugar 1 kilogram

  • Lemon juice 2 tablespoons

  • Saffron (kesar) pinch

  • Green cardamom seeds crushed 1 teaspoon

Method

Step 1

Cut carrots into 1 inch fingers, halve them and remove the white core. Place them in a deep non-stick pan, add enough water to cover them and cook. Cook sugar with 2 cups water in another deep non-stick pan to make a syrup.

Step 2

Add lemon juice and when the scrum rises to the top, remove and discard. Cook the syrup till it reaches one-thread consistency. Strain the carrots when they are half cooked. (You can use the cooking liquour in soups etc.)

Step 3

Add carrots to the syrup and cook on medium heat. Add saffron, crushed cardamom seeds and cook till carrot is soft. Cool and store in sterilised jar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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