Ingredients with Measurements:
- 1 kg beetroot, peeled and grated
- 1 kg sugar
- 1 cup water
- 1 tsp cardamom powder
- 1 tbsp lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large pot, combine grated beetroot, sugar, and water. Mix well and let it sit for 30 minutes.
2. Place the pot on medium heat and stir until the sugar dissolves completely.
3. Add cardamom powder and lemon juice. Mix well.
4. Cook the mixture on low heat for 1-1.5 hours, stirring occasionally, until it thickens and turns into a jam-like consistency.
5. Turn off the heat and let the mixture cool down.
6. Transfer the beetroot murabba into sterilized jars and seal tightly.
Time:
Preparation time: 30 minutes
Cooking time: 1-1.5 hours
Temperature:
Cook on low heat.
Serving size:
This recipe makes approximately 2-3 jars of beetroot murabba.
Nutritional information:
Per serving (1 tbsp):
Calories: 45
Fat: 0g
Carbohydrates: 12g
Protein: 0g
Sodium: 0mg
Fiber: 0g
Substitutions for ingredients:
- You can use jaggery instead of sugar for a healthier option.
- You can add saffron strands for a more exotic flavor.
Variations:
- You can add chopped nuts like almonds, cashews, or pistachios for a crunchy texture.
- You can add raisins or dried cranberries for a sweet and tangy flavor.
Tips and tricks:
- Use fresh and tender beetroot for the best results.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the amount of sugar according to your taste preference.
Storage instructions:
Store the beetroot murabba in a cool, dry place for up to 6 months.
Reheating instructions:
No need to reheat. Serve at room temperature.
Presentation ideas:
Serve the beetroot murabba in a small bowl or on a plate with a spoon.
Garnishes:
Garnish with chopped nuts or saffron strands.
Pairings:
Serve with Indian bread like roti or paratha.
Suggested side dishes:
Serve with yogurt or raita.
Troubleshooting advice:
- If the mixture is too thin, cook it for a longer time until it thickens.
- If the mixture is too thick, add a little water and cook for a few more minutes.
Food safety advice:
Make sure to sterilize the jars before filling them with the beetroot murabba to prevent contamination.
Food history:
Murabba is a traditional Indian sweet preserve made with fruits or vegetables.
Flavor profiles:
The beetroot murabba has a sweet and slightly tangy flavor with a hint of cardamom.
Serving suggestions:
Serve as a sweet accompaniment to a meal or as a dessert.
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Region: Indian