A very simple recipe of GAJAR KA MURABBA!!!! Every year I make this in winter. It’s best served with rabri though you can compliment with custard or whipped cream. It’s a Punjabi delicacy.
8 carrots. Take only the broad part of carrots
1 cup sugar for 2 times of boiling process. I have used the sugar syrup of rajbhog though for the first boil.
1/2 tsp cardamom powder
Few saffron strands
Rabri, waraq and few slivered pistachios to serve.
Cut and prick the carrots with fork. Add 1/2 cup sugar and 1 cup water in a saucepan. Add carrots. Let it boil and cook till they’re done by 80%.
Switch off the flame and immediately add the remaining sugar. Let it be like that for 5-6 hrs.
Now switch on the flame and place the saucepan with carrots on medium high flame. Let boil. The chashni should be not so thick to harden. It should be of viscous consistency. You can see the frothing of chashni in the pic above.
Add saffron and cardamom powder. Cover and let the carrots absorb sugar syrup for overnight or 7-8 hours.
Chill and serve with rabri, waraq, few saffron strands and pistachios.