Carrot Jam - By Lata Makhija

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

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


Method:

- 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.