I Tried Carrot Murabba and It Changed My Mind About Vegetables in Desserts
I have a confession to make.
When I first saw carrot murabba sitting on the shop shelf, I actually laughed a little.
Carrots? In sweet syrup? The same carrots my mom used to force me to eat in salads? The orange things that are "good for your eyes"?
It sounded weird. Wrong, even. Vegetables belong in sabzi, not in dessert jars.
But then I remembered something. I had already tried white onion murabba (weird but interesting) and bamboo murabba (surprisingly good). So why not carrots?
Plus, my neighbor – the same one who got me started on this whole murabba journey – told me she eats carrot murabba every winter. She said, "Gajar ka murabba alag hi hota hai. Winter special." (Carrot murabba is something else. Winter special.)
So I bought a small jar. Tried it.
And guys? I was wrong. So wrong.
Here is my completely honest experience trying carrot murabba, why it works, and why you should try it too.
What Is Carrot Murabba? (The Basics)
Carrot murabba is exactly what it sounds like – fresh carrots, usually the red winter variety, cooked slowly in sugar syrup until they become soft, sweet, and slightly translucent. The carrots absorb the syrup while still keeping their shape and that familiar carrot taste.
Some people call it gajar ka murabba in Hindi. Some call it carrot preserve. But whatever you call it, it's carrots transformed into something completely different from the crunchy salad vegetable you know.
The best carrot murabba is made with the deep red carrots that come in winter – the ones that make the best gajar ka halwa too. These carrots are sweeter, more flavorful, and turn beautiful when cooked.
Why I Was Skeptical About Carrot Murabba
Let me be honest about my doubts:
1. Carrots are savory in my mind
I grew up eating carrots in salads, in sabzi, sometimes in parathas. Sweet carrots? That felt wrong. Carrots are not mangoes. They're not apples. They're vegetables.
2. I remembered the "healthy" taste
You know how some "healthy" sweets taste healthy? Like you can tell they're trying to be good for you but they're not quite there? I expected that.
3. The texture worried me
Carrots are crunchy raw. Would they become mushy? Soggy? Weirdly soft in a bad way?
4. I had already tried white onion murabba
And while it was interesting, it wasn't something I craved. I worried carrot would be similar – interesting but not delicious.
But my neighbor insisted. And she has never steered me wrong with murabba recommendations.
My First Bite: The "Wait, This Is Actually Good" Moment
I bought my carrot murabba from a local sweet shop that makes their own. The jar was beautiful – deep orange-red pieces floating in clear syrup, with little specs of what looked like cardamom.
I opened it on a winter evening (thanks to my neighbor's timing suggestion) and made some hot tea.
First piece:
The color was stunning – that deep red-orange that only winter carrots have. It looked almost jewel-like in the light.
I bit into it.
And immediately my brain went, "Wait. What?"
The texture was nothing like I expected. It was soft – yes – but not mushy. There was still a slight bite, a little resistance, like a perfectly cooked carrot that hasn't turned to mush. But at the same time, it was almost melt-in-your-mouth tender.
The taste? Sweet, obviously. But not just sweet. I could still taste the carrot – that earthy, slightly sweet carrot flavor that somehow works perfectly with the sugar syrup. And then at the end, a hint of cardamom that made everything come together.
I ate another piece. Then another.
By the time I looked up, I had eaten six pieces and my tea was cold. Again.
Verdict: I was wrong. Carrot murabba is not weird. It's actually amazing.
The Winter Connection: Why My Neighbor Was Right
My neighbor told me carrot murabba is a winter thing. Now I understand why.
1. Winter carrots are better
The red carrots that come in winter are naturally sweeter and more flavorful than the regular orange carrots available year-round. They make better murabba.
2. It's warming
Something about eating sweet, spiced carrots in cold weather just feels right. It's comforting in a way that's hard to explain.
3. Tradition
Apparently, making carrot murabba in winter is a thing in many North Indian households. Along with gajar ka halwa and kanji, carrot murabba is part of the winter food tradition.
4. Pairs with winter tea
Winter evenings call for hot tea and something sweet. Carrot murabba is perfect for that.
I tried it again on a cold evening, and my neighbor was right. It just hits different when it's cold outside.
How Carrot Murabba Is Different from Other Murabbas
After trying so many varieties, here is how carrot murabba compares:
Vs Gajar Ka Halwa:
This is interesting. Both use carrots, both are sweet, both are winter favorites. But halwa is cooked down, almost pudding-like, with milk and khoya. Carrot murabba is simpler – just carrots in syrup, with the carrots still whole. Where halwa is rich and heavy, murabba is light and refreshing.
Vs Aam Ka Murabba:
Mango murabba is bold and fruity. Carrot murabba is more subtle. The carrot flavor is there, but it's gentle, earthy, and pairs beautifully with spices.
Vs Amla Murabba:
Amla hits you with that tangy kick. Carrot has no kick – just gentle sweetness with that earthy undertone. It's comfort food, not health food (though carrots are healthy, obviously).
Vs Apple Murabba:
Apple murabba is mild and familiar. Carrot murabba is familiar in a different way – if you've eaten gajar ka halwa, you know the carrot flavor. It's like the lighter, simpler cousin of halwa.
Vs White Onion Murabba:
White onion murabba is interesting but weird. Carrot murabba is just... good. No adjustment needed. No "acquired taste" required.
The Taste Test: Eating Carrot Murabba Mindfully
One evening, I decided to really pay attention while eating carrot murabba. Here is what I noticed:
First bite: Sweet hits first. Clean sugar sweetness.
Second bite: The carrot flavor comes through. Earthy, slightly sweet in its own way, completely unmistakable. This is not just sweet syrup – this is carrot.
Third bite: The spices. Cardamom mostly, maybe a hint of cinnamon. Not overwhelming, just enough to add depth.
The texture: Soft but with structure. The carrot holds its shape. When you bite, it gives way easily but doesn't disintegrate. Perfectly cooked.
The aftertaste: Clean, slightly sweet, with a hint of carrot and spice. No weird lingering taste.
Overall: It's balanced. Sweet enough to satisfy, carrot-y enough to be interesting, spiced enough to be special.
Why Carrot Murabba Works (The Science of Sweet Carrots)
Okay, I did some reading about this (because I got curious why it works so well).
Carrots are naturally sweet. They have natural sugars that become more pronounced when cooked. That's why roasted carrots are sweeter than raw ones, and why gajar ka halwa doesn't need as much sugar as you might think.
When you cook carrots in sugar syrup, several things happen:
The carrots soften and their cell walls break down slightly
Their natural sugars concentrate
They absorb the sugar syrup
The flavors meld together
Plus, carrots take well to warm spices like cardamom, cinnamon, and even a little ginger. These spices complement the earthy sweetness of carrots perfectly.
So carrot murabba isn't forcing a vegetable to be a dessert. It's working with what carrots naturally are – a sweet vegetable that happens to be really good with sugar and spice.
How I Eat Carrot Murabba (My Favorite Ways)
After finishing my first jar (okay, I finished it in a week), here is how I enjoyed it most:
1. With winter evening chai
This is the winner by far. Hot, strong tea on a cold evening, with a piece or two of carrot murabba on the side. The warmth of the tea, the sweetness of the carrot, the hint of cardamom – it's perfect.
2. On warm paratha
Hot, plain paratha with cold carrot murabba on the side. Or even better – chop the murabba pieces and roll them inside the paratha. Sweet, buttery, amazing.
3. With fresh yogurt
You know I love this combination by now. Plain dahi, chopped carrot murabba, mix it up. The tangy yogurt balances the sweet carrot perfectly.
4. As a topping for vanilla ice cream
Chopped carrot murabba on vanilla ice cream. The cold ice cream, the soft carrot pieces, the sweet syrup – it's like a fancy dessert in seconds.
5. Straight from the jar (no judgment)
Sometimes you just need something sweet. Open jar, take one piece, close jar. Or two. Or three. I'm not counting.
6. With breakfast oatmeal
Chop up some carrot murabba and stir it into your morning oatmeal. Skip the sugar – the murabba sweetens it perfectly. Plus, you're eating vegetables at breakfast without even trying.
What to Look for in Good Carrot Murabba
After trying a few different brands (and asking my neighbor for her homemade stuff), here is what I learned:
1. The color should be deep red-orange
Good carrot murabba uses winter red carrots. The color should be rich and deep, not pale orange. Pale color usually means regular carrots or lower quality.
2. The carrots should hold their shape
When you pick up a piece, it should stay intact. If it falls apart or turns to mush, it's overcooked. Good carrot murabba has soft but recognizable carrot pieces.
3. The syrup should be clear, not cloudy
Cloudy syrup can mean the carrots were overcooked or the quality isn't great. The syrup should be transparent and slightly thick.
4. You should taste the spices
Good carrot murabba has cardamom, sometimes cinnamon or a hint of ginger. The spices should be noticeable but not overwhelming – they should complement the carrot, not hide it.
5. No artificial colors
Avoid anything with bright, unnatural orange color. Real carrot murabba gets its color from real carrots. If it looks too perfect, it's probably not natural.
6. The carrots should be peeled and cleaned well
Nobody wants gritty or dirty carrots. Good murabba has clean, well-prepared carrots.
Where to Buy Carrot Murabba
Carrot murabba is more seasonal than other murabbas. Here is where to find it:
Local sweet shops (best option):
This is your best bet, especially in winter. Old-school halwai shops often make fresh carrot murabba when winter carrots are in season. Ask them if they have gajar ka murabba. If they make it fresh, buy it. It will be the best you'll find.
During winter months:
Look for carrot murabba specifically in winter (November to February in North India). That's when the red carrots are available and when shops make it fresh. Off-season, it's harder to find good quality.
Organic and natural food stores:
Some organic stores carry carrot murabba year-round, made with preserved carrots or imported varieties. Quality varies, so check the color and ingredients.
Supermarkets:
Big supermarkets sometimes stock carrot murabba in the pickle/jam section, especially brands like Patanjali or local manufacturers. Check the label to see what kind of carrots they use.
Online:
Search for "carrot murabba" or "gajar ka murabba" on Amazon or specialty food websites. Read reviews carefully and check the manufacturing date – fresh is better.
Make it yourself:
If you can't find good carrot murabba, consider making it. It's not as hard as you might think, and fresh homemade murabba is amazing. I'm actually planning to try this next winter.
Price check:
Carrot murabba is usually priced similarly to other murabbas – maybe slightly less than mango or apple, since carrots are cheaper. A 500g jar cost me around the same as amla murabba. Homemade is obviously cheaper if you have the time.
The Health Angle: Is Carrot Murabba Good for You?
Let's be real – it's sweet. It has sugar. It's a preserve, so that's how it works.
But carrots themselves are genuinely healthy. Here is the balance:
The good:
Carrots are rich in beta-carotene (Vitamin A), good for eyes and skin
They have fiber, which is good for digestion
Winter red carrots are especially nutritious
You are eating real vegetables, even if they're in syrup
The spices (cardamom, cinnamon) have their own health benefits
The not-so-good:
It has sugar, so moderation is key
Some of the heat-sensitive nutrients may be reduced during cooking
Not all brands use high-quality carrots
My take: One or two pieces a day is fine. It's a dessert, not a health food. But compared to processed sweets? Carrot murabba at least gives you some vegetable with your sugar. And if you eat it after meals, it satisfies your sweet craving so you don't reach for cookies or chocolate.
Plus, there's something nice about eating something traditional that your grandmother probably ate too. That counts for something.
Carrot Murabba vs Gajar Ka Halwa: The Debate
Since both are winter carrot desserts, I asked my neighbor which she prefers. Here is what she said:
Gajar Ka Halwa:
Richer, heavier, more indulgent
Takes time to make (hours of cooking)
Has milk, khoya, lots of ghee
Feels like a "proper dessert"
One bowl is usually enough – it's heavy
Carrot Murabba:
Lighter, simpler, more refreshing
Easier to make (fewer ingredients)
No milk or ghee – just carrots, sugar, spices
Can eat a few pieces without feeling heavy
Pairs better with tea, in her opinion
She said, "Halwa party ke liye hai, murabba roz ke liye." (Halwa is for parties, murabba is for everyday.)
I think she's right. I love halwa, but I can't eat it every day. Carrot murabba? I could eat a piece every evening with my tea, and I do.
The Verdict: Is Carrot Murabba Worth It?
After finishing my first jar and immediately buying a second one (and getting my neighbor's homemade recipe so I can try making it myself), here is my honest opinion:
Do I like carrot murabba? Yes. A lot. Unexpectedly, surprisingly, genuinely yes.
Is it my favorite murabba? It might be in my top three. Mango is still the king for pure fruit flavor. Apple is the comfort food. But carrot? Carrot is the winter special. The one I look forward to when the weather gets cold.
Who should try carrot murabba:
Anyone who loves gajar ka halwa (you will recognize the flavor)
People who are skeptical about vegetables in desserts (this might change your mind)
Winter evening tea lovers (this is made for you)
Anyone who wants to try something traditional and seasonal
People who find other murabbas too sweet or intense (carrot is balanced)
Beginners who have tried apple and want to explore more
Who might not love it:
People who genuinely don't like carrots (you will still taste carrot)
Anyone looking for a sugar-free option (this is sweet)
People who prefer only fruit-based preserves (vegetable murabba might feel weird)
If you try bad-quality carrot murabba (pale carrots, no spices, mushy texture) – don't judge the whole category by one bad jar
Would I buy it again? Already did. It's now a winter tradition for me. Every cold evening, I have my tea and my carrot murabba. It's become a thing.
What I Want to Try Next
My murabba journey continues. Here is what I am looking for now:
Homemade carrot murabba – I got my neighbor's recipe and I'm trying it next weekend
Spiced carrot murabba with ginger – sounds amazing for winter
Carrot and orange murabba – someone told me this combination exists
Different winter vegetables in murabba – beetroot? turnip? I'm curious now
If you have tried any interesting carrot murabba variations, tell me in the comments!
A Quick Note for Beginners
If you're new to murabba and want to try carrot:
Try it in winter – that's when it's freshest and best
Buy from a good shop – ask locals where to find good murabba
Start with one piece with your evening tea
Pay attention to the spices – good carrot murabba has cardamom
Don't expect halwa – it's different, lighter, simpler
If you've only had bad carrot murabba before, try a good one. It makes all the difference.
Final Thoughts
Carrot murabba taught me something.
It taught me not to judge food by its ingredients. Just because something is a vegetable doesn't mean it can't be a dessert. Just because it sounds weird doesn't mean it won't be delicious.
The carrots I used to avoid in salads? Now I look forward to them every winter, transformed into something sweet and spiced and comforting.
If someone had told me a year ago that I would be writing a love letter to carrot murabba, I would have laughed. But here we are.
Food surprises you sometimes. And carrot murabba surprised me in the best way.
If you see it at a shop this winter, buy a small jar. Take it home. Make yourself some hot tea. Sit somewhere warm. And try it.
You might surprise yourself too.
And if you already love carrot murabba? Tell me your favorite way to eat it. Tell me if you make it at home. Tell me what spices you use. I'm still learning, and I need all the advice I can get.
Have you tried carrot murabba? Did it surprise you too? Comment below and let me know!