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Recipe Name: Carrot Murabba  
Category: Condiments


Prep Time Cook Time Serves



Carrots   1 kg
Water   750 ml
Sugar   11/4 kg
Citric acid   4 g


  • Select firm and red carrots, wash and peel them.
  • Cut into big pieces.
  • Prick the carrots with a fork.
  • Blanch by boiling in water for 2-3 minutes and then dipping in cold water.
  • Add water and citric acid to sugar and boil to dissolve the sugar. Strain through a muslin cloth.
  • Add carrot pieces and cook on slow fire and leave overnight.
  • Heat it again on second day and cook till the syrup is again of one-thread consistency. Remove from fire.
  • Heat again on the third day till the syrup is thicker than one thread consistency. Remove from fire.
  • Cool and fill in sterilized jars and store.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 Tbsp
Amount Per Serving
Calories 84 Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  5 0.2
Total Carbohydrate  21 7
Dietary Fiber   -
Sugars   19  
Vitamin A   485   * Vitamin C  
Calcium   15 * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs