Chukandar Ka Murabba
Ingredients
Quantity: 2.5 kgs. (Appx.)
- 1 kg. beetroot (chukandar)
- 1.25kgs. sugar
- 1 tsp. salt
- 1 tsp. vinegar
Method
Pierce beetroots with a fork and chop them in small pieces and dip in boiling water.
Remove from water after 2 minutes and spread on a sheet of cloth to dry.
Mix 1.5 glasses of water with sugar and put it on the heat to prepare syrup (ek tar ki chashni).
When chashni is ready, add chukander pieces.
When chukanders soften, add sirka and salt.
When chashni thickens, switch off the heat.
Cool and store in an air-tight martban and serve.