Saturday, 2 March 2013

Easy Carrot Murrabba


500 grams bright red Carrots

1/4 tsp Saffron strands

500 grams Sugar

tblsp seeds of large carda-moms

a few drops of Orange-red food colouring

25 grams each of Almonds, Pistachios and cbaroli (blanched and slIced)

silver or gold fOil

How To Cook Carrot Murrabba :

Dissolve saffron in 1/2 tsp of hot water. Scrape the carrots and cut into thick slices (lengthwise). Pierce them all over with the help of a sharp needle, then boil in water till almost tender. Drain and dry on a clean cloth for a couple of hours. Prepare a light syrup with the sugar and 1/4 liter of water. Mix in the carrots, cardamoms and food coloring and cook till the syrup turns thick. Now mix in the saffron, along with the nuts, and remove from fire. Cover each piece of carrot with foil when cool, and then bottle. Use when required.

No comments:

Post a Comment