BISMILLAH HIR RAHMAN NIR RAHEEM
Carrots (peeled and diced) - 1 kg
Cane sugar - 1/2 kg ( 3 teacups)
Water - 300 ml ( 2 teacups)
Cardamom ( crushed) - 8 pieces
Saffron strands (heated and crushed) - 10 to 12
A pinch of edible colour
Pressure cook the carrots. Make sure you turn off the gas just when the first whistle is about to go off.
Open the cooker and add the remaining ingredients. Close the lid and pressure cook again.
After a whistle, lower the flame for five minutes. Open the cooker, but keep it on flame.
Once the consistency of the syrup is a single thread, the murabba (jam) is ready.
For a jam spread, read the method for apple jam. Mash and mix for 6 to 8 minutes.