Benefits of Carrot jaggery murabba
1. Carrot Jaggery Murabba is a traditional delicacy cherished for its delicious taste and nourishing qualities. Made by slowly simmering fresh, tender carrots in pure, unrefined jaggery syrup, this murabba brings together the natural goodness of carrots with the wholesome sweetness of jaggery.
2. Carrots are well-known for being a rich source of Vitamin A, which plays a vital role in maintaining healthy eyesight and glowing skin. Along with Vitamin A, carrots offer essential nutrients like Vitamin C, Vitamin K, potassium, and powerful antioxidants that help strengthen the immune system and support overall wellness.
3. The jaggery used in the murabba is an age-old natural sweetener that not only adds a deep, earthy sweetness but also brings valuable minerals to the body. Unlike refined sugar, jaggery retains iron and trace minerals, which can help maintain healthy hemoglobin levels and prevent iron deficiency. Many people prefer jaggery as a healthier option to satisfy their sweet cravings because it provides energy gradually, avoiding sudden spikes in blood sugar levels.
4. Traditionally, Carrot Jaggery Murabba is enjoyed in winter months when the body needs extra warmth and nourishment. The gentle heat of jaggery combined with the fibrous, nutrient-rich carrots creates a comforting preserve that supports digestion and acts as a mild cleansr for the stomach. This age-old prepartion is also valued for its ability to help clear the respiratory passages and ease minor cold or cough symptoms during the chilly season.
5. Consuming a small portion of Carrot Jaggery Murabba regularly can also contribute to clearer skin, thanks to the combined effect of Vitamin A, antioxidants, and jaggery’s natural blod-purifying properties. The fiber in carrots promotes healthy digestion and helps regulate bowel movements, making this murabba not just a sweet treat but also a gentle aid for the digestive system.
6. Beyond its nutritional benefits, Carrot Jaggery Murabba is loved for its unique, homely taste — the soft, slightly crunchy texture of carrots soaked in rich, dark syrup is both nostalgic and satisfying. It is often served as a side with traditional Indian meals or enjoyed as a sweet bite on its own, making it a timeless addition to the kitchen shelf.
7. This handcrafted preserve is an example of how traditional recipes can transform everyday ingredients into something special, offering taste, health, and warmth in every spoonful. Whether enjoyed during winter or throughout the year, Carrot Jaggery Murabba remains a delicious reminder of our culinary heritage and the wisdom of natural ingredients.
How to make carrot jaggery murabba at home.
Ingredients:
1 kg fresh, tender carrots (preferably red winter carrots)
750 g to 1 kg jaggery (adjust sweetness to taste)
4–5 green cardamom pods (optional, for flavor)
1 small piece of cinnamon stick or a few cloves (optional, for aroma)
1 tablespoon lemon juice (helps prevent crystallization)
Preparation Steps:
1. Wash and Peel:
Wash the carrots thoroughly under running water to remove any dirt. Peel them and cut them into medium-thick sticks or rounds — you can also grate them coarsely if you prefer a softer murabba.
2. Boil the Carrots:
Bring about 4–5 cups of water to a boil in a large pot. Add the carrots and cook for about 5–7 minutes until they are slightly tender but not mushy. This helps them absorb the jaggery syrup better. Drain the water and keep the carrots aside.
3. Prepare Jaggery Syrup:
In another large, heavy-bottomed pan or kadhai, add the jaggery with 1–2 cups of water. Heat on low flame and stir until the jaggery melts completely. Strain the syrup through a fine sieve to remove any impurities.
4. Cook the Murabba:
Pour the clean jaggery syrup back into the pan. Add the boiled carrots to the syrup. Keep the flame on low to medium and let the carrots cook in the syrup. Stir occasionally so the syrup does not stick to the bottom.
5. Add Spices:
Once the syrup starts thickening, add crushed cardamom pods, cinnamon stick, or cloves for extra flavor if you like. Continue cooking until the syrup reaches a sticky, one-thread consistency. This usually takes about 30–40 minutes on a gentle simmer.
6. Add Lemon Juice:
Add lemon juice towards the end to prevent the jaggery from crystallizing later. Give it a final stir.
7. Cool and Store:
Let the murabba cool completely at room temperature. Transfer it to clean, dry, airtight glass jars. Store in a cool, dry place or refrigerate for longer shelf life.
Tips for Best Results
Use fresh, sweet carrots — winter red carrots are best for murabba.
Always cook on low to medium heat to prevent burning.
If you like, you can add a few slivers of dry fruits like almonds or raisins while cooking for extra richness.
Use a heavy-bottomed pan to avoid sticking or scorching.
Homemade Carrot Jaggery Murabba stays good for up to 2–3 months if stored properly in clean, dry jars. Enjoy a spoonful daily as a delicious, healthy treat!
How many types of murabba available at foods.shopkruz.
Amla Murabba — made with whole Indian gooseberries, known for boosting immunity.
Carrot Jaggery Murabba — a winter favorite combining carrots and pure jaggery.
Apple Murabba — tender apple slices preserved in sweet syrup, mild and fruity.
Bel Murabba — prepared with wood apple pulp, valued for digestive benefits.
Harad Murabba — prepared with Haritaki (Terminalia chebula), a digestive and detoxifying treat.
