Traditional made Carrot murabba organic
Amritsari Gajar Murabba ( only sweetened carrot preserve) is a traditional North Indian delicacy with deep cultural and historical roots, especially Amritsar city in Punjab, India.
Historical Background & Origin:
Mughal Influence: The Traditon of preserving fruits in sugar syrup or honey called murabba is believed to have come to India during the Mughal era, inspired by Persian and Central Asian cuisines.
Punjabi Legacy: Over time, Punjabi households espically in Amritsar, adopted and localized murabba-making by using seasonal winter vegetables and fruits like red carrots , gooseberries Amla, and turnips shalgam.
Amritsar Speciailty: Known for its rich foody culture, Amritsar became a hub for murabba recipes. The Amritsari style of Gajar Murabba uses deep red winter carrots, slow-cooked with sugar, saffron, cardamom, and dry fruits turning it into a luxurious preserve with many properties.
Cultural and Ayurvedic Significance
In Ayurveda, Gajar Murabba is considered a Rasayana — a rejuvenating tonic.
Traditionally consumed in winters to:
Boosts immunity
Strengthen digestion
Improve skin and eyesight
Served in Punjabi homes as a daily spoonful with breakfast or lunch for its health benefits and taste.
Homemade Tradition:
Making murabba was a seasonal family ritual, with recipes passed down generations.
Carrots were washed, peeled, blanched, and sun-dried before being slowcooked in syrup over days a method reflecting patience craftsmanship.
Today, Amritsari Gajar Murabba remains a beloved winter preserve in North India, often made at home or sold by sweet shops and Ayurvedic stores, especially in Punjab. It symbolizes the region’s rich culinary heritage and holistic approach to health through food
Traditional Amritsari style Carrot Murabba (Foods.shopkruz method)
A winter staple across Punjabi homes, this jewel-red preserve is exactly the style bottled by Foods.shopkruz. Below is the small batch, technique they outline in their blog and factory videos—scaled for 1 kg of carrots so you can reproduce it at home.
| Ingredient | Quantity | Notes |
|---|---|---|
| Red winter carrots | 1 kg | Choose juicy Amritsari “desi” carrots, rinse & peel |
| Sugar or misri (rock sugar) | 750 g – 1 kg | Shopkruz’s “no-syrup” jars use misri; a 1:1 ratio gives a thick preserve |
| Water | 250 ml | Just enough to dissolve sugar |
| Green cardamom | 4–5 pods, crushed | Optional but traditional aroma |
| Saffron strands | Pinch | Deepens the ruby hue |
| Fresh lemon juice | 1 Tbsp | Natural preservative & shine |
(For the honey-sweetened line Foods.shopkruz sells, replace 250 g of sugar with pure honey and add it only after the syrup cools below 60 °C.)
Steps of making traditiional murraba
Prep the carrots – Peel, core any pale centre, cut into 4 to 5 cm logs and prick all over with a fork.
Blanch & dry – Boil the pieces for 2 to3 min, cover off heat 5 min, then drain on muslin until surface-dry.
Soak overnight Layer carrots with all the sugar in a thick steel pot, cover and leave 6 to 8 hour so carrot juice forms a natural syrup.
Slow cook – Set the same pot on medium heat; once sugar melts add cardamom & saffron. Simmer, stirring occasionally, until the syrup reaches thick consistency (20 to 25 min).
Finish process – Switch off the flame, stir in lemon juice and let carrots rest in the hot syrup until they sink sign they’re fully candied.
Mature and store – Jar while warm, ensuring carrots stay submerged. For Foods.shopkruz dry version, drain excess syrup after 24 hour. Seal and let flavours develop 2 tto 3 days.
Storage serving
Keeps 6–8 months sealed at room temperature up to a year refrigerate.
Enjoy a spoonful with paratha, stir syrup into warm milk, or eat straight as the vitaminA tonic Punjabi families swear by.
Foods.shopkruz kitchen tips
| Issue | Quick Fix |
|---|---|
| Syrup still thin next day | Return pot to heat boil until thicker. |
| Sugar crystals after weeks | Warm the jar in a hot-water bath crystals re -dissolve. |
| Want zero refined sugar | Swap half the sugar for honey (add below 60 °C) like Honey Murabba |
