Peel the carrots, break the stems and wash them.
Let the carrots dry and cut them into 1 or 1 1/2 inch pieces. If the carrots have more of yellow part in it, then cut carrot in two parts and take out the yellow part from it.
Take a deep pan and heat water in it. The quantity of water should be enough to dip all the pieces f carrots. Boil the carrots into water for another 2-3 minutes once the water starts to boil. Turn off the flame. Cover the pan and leave the carrots for 5 minutes in it.
Take out the carrots from the pan and put it over the cloth wrapped on a strainer so that water dries from the carrots.Once all water dries up from carrots pieces, break them with a fork.
Put the carrots in a steel pan and mix sugar in it. Cover the pan and leave it for 6-7 hours. Within this time the juice will come out of the carrots and collect into the pan.
Put this pan on a stove and cook till one string syrup forms. Turn off the flame. If u find syrup too thin next day, keep the pan once again on the stove and let it boil again till syrup gets thick.
Add lemon juice which acts as a preservative for storing it for a long time once the carrots cool down. Carrots Murabba is ready. Garnish with dry fruits.
Store the carrots Murabba in an air tight container and eat it whenever u like.
