Gajar ka Murabba

Ingredients:

• Gajar (Carrots) 1 kg (washed)
• Water 1 & ½ Cup
• Sugar 2 Cups
• Hari elaichi (Green cardamom) 3-4
• Namak (Salt) 1 pinch
• Lemon juice 1 tbs

Directions:

Rinse and peel carrots (While making carrot murabba, use tender juicy carrots and not hard or fibrous carrots and also go for thin carrots as they take less time to cook).

With a fork,prick holes on the carrots all over.

Remove head & tail and cut into 1-2 inch pieces (some carrots may be yellow colored from the center,remove this yellow colored part).

In a pot,add water,sugar and mix well,bring it to boil and cook on low flame until sugar is dissolved.

Add green cardamom & cook for 2 minutes.

Add carrots & mix well.

Add salt and mix well,cover & cook on low flame for 15-20 minutes then cook on medium flame for 5-6 minutes or until thickens (one string consistency).

Add lemon juice then turn off the flame & mix well.

Let it cool.

Can be stored in dry & clean jar for up to 1 month in the refrigerator.