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Carrot Murabba

Carrots - 1 kg
Sugar - 1 1/2 kgs
Cardamom Powder - 1/2 tsp
Lemon Juice - 1 tsp
Almonds - 15 (blanched)


  • Peel and cut carrot into thick pieces. Pour sugar over the pieces in a bowl. Cover and keep it aside for 7-8 hours.
  • Prick the carrots with fork.
  • Cook the carrots in low flame till tender and sugar syrup is of 1 string  consistency. 
  • When cool add lemon juice and cardamom powder.
  • Garnish with almonds.
  • Store in a glass jar.
  • This murabba is rich in Vitamin A. It is also good for heart.
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