Indian Beetroot Murabba | Beetroot Murabba Recipe | How to Make Beetroot Murabba | Beetroot Preserves | Beetroot Recipes | Homemade Beetroot Murabba | Beetroot Preserve (Murabba) Recipe: Here's the full recipe of beetroot preserve (murabba).
Ingredients:
1 kg Beetroots
800 g to 1 kg Sugar (adjust to taste)
1/2 tsp Cardamom powder
1/2 tsp Saffron strands (optional)
1/2 tsp Black salt (optional)
1-2 tbsp Lemon juice
Some chopped almonds and cashews (Optional)
Water, as required
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| Homemade Beetroot Murabba Recipe |
Instructions:
Prepare the Beetroots:
Wash and peel the beetroots. Cut them into thin slices, cubes, or grate them according to your preference.
Blanch the Beetroots:
Boil sufficient water in a large pan. Add the beetroot pieces and cook for 4-5 minutes until they become slightly tender. Drain the water and let them cool down.
Soak in Sugar:
In a large bowl, layer the beetroots and sugar. Cover and let it rest overnight, or for at least 6-8 hours. The beetroots will release their juices, and the sugar will dissolve, forming a syrup.
Cook the Preserve:
Transfer the soaked beetroots and syrup into a heavy-bottomed pan. Cook over medium heat, stirring occasionally, until the syrup thickens and reaches a 'one-string' consistency.
If necessary, skim off any foam or impurities that rise to the surface.
Enhance the Flavor:
Add the cardamom powder, saffron, black salt, and lemon juice. Mix well and cook for another 2-3 minutes. Sprinkle the chopped almonds and cashews over it.
Cool and Store:
Remove from heat and allow it to cool down completely.
Store in a clean, dry glass jar. If stored properly, the beetroot preserve remains fresh for several weeks.
Serving Suggestion:
Enjoy the beetroot murabba as a sweet treat, alongside parathas, or as a side dish with your meal.
Tip:
To extend the shelf life of the murabba, always use dry utensils and jars. You may adjust the quantities of sugar and spices according to your personal taste.
