Do you ever feel like stepping into a time machine and experiencing age-old culinary traditions? Today, we will walk down memory lane with a “Lauki ka Murabba Recipe” that will ignite your senses. Our star ingredient, round bottle gourd (locally known as ‘lauki’), takes a traditional avatar in this recipe, replicating the authentic taste from centuries past.
Interestingly, lauki is also referred to as kaddu, displaying a unique linguistic diversity. The simplicity of this dish is its main appeal, as it requires just five everyday ingredients. As you step into your kitchen, you will find that most of these are already within arm’s reach.
Lauki, the summer vegetable, is not only scrumptious but also a powerhouse of health benefits. It is easily digestible and packed with vitamins and energy. This versatile vegetable has various avatars, such as curry, raita, halwa, and our today’s focus, murabba. These dishes are adored, particularly across the Indian subcontinent (especially in India and Pakistan).
Cultural Significance
Lauki ka Murabba, like many other traditional Indian recipes, transcends the boundary of mere sustenance, entering the realm of nostalgia and cultural significance.
Rooted in the agricultural community, the Lauki ka Murabba recipe traces its origin back to when farmers were looking for unique, delicious ways to use their bountiful crop of lauki.
The murabba also serves a functional purpose – it helps preserve the lauki, thus preventing food waste, and provides a sweet delight in the scorching summer months.
Health Benefits of Lauki
Lauki, in English, known as bottle gourd, is a powerhouse of nutrients packed with dietary fiber, Vitamin C, Vitamin B, calcium, sodium, iron, and potassium.
It is known for its cooling properties, making it a summer staple in many Indian households. Thanks to its low-calorie count and high fiber content, it’s a boon for those looking to maintain a healthy diet.
It is also recognized for its ability to aid in digestion and manage weight. When transformed into murabba, it brings a wholesome balance of nutrition and taste.
What is Lauki ka Murabba?
Lauki Ka Murabba is a sweet delicacy where Lauki is cooked in sugar syrup with an irresistible mix of spices. It’s a wonderful blend of taste and health that adds a unique touch to your menu.
Lauki: The Star of Our Recipe
Lauki, or bottle gourd, is a versatile vegetable with nutritional goodness. The cooling effect of this summer vegetable, combined with its high fiber content, makes it a favorite among health-conscious gourmands.
But how did this vegetable make its way into our delectable dessert? The story is as fascinating as the taste.
Murabba: A Sweet Preservation Technique
While Lauki is the key ingredient, the term ‘Murabba’ refers to a unique preservation technique initially used to extend the shelf life of fruits and vegetables.
Today, murabba is a cherished dessert on its own.
The Confluence of Lauki and Murabba
The confluence of Lauki and Murabba is where magic happens. This divine amalgamation results in a dessert that is both nutritious and enjoyable.
This recipe will delve into how these two distinct elements come together in harmony.
Ingredients Required for Lauki Ka Murabba
Main Ingredients
- 1 medium-sized Lauki
- 750 grams of sugar
Spice Mix
- 5-6 green cardamoms
- 1 tsp of whole black peppers or a pinch of saffron strands
Other Essentials
- Water
- Lemon Juice
Making of the Classic Lauki ka Murabba
Now, let’s get on to the task at hand: creating our delightful lauki ka murabba. While the ingredients may seem simple, the meticulous cooking process gives this sweet dish its unique taste.
Choosing the Right Lauki
The first step in our journey involves choosing a fresh lauki. Always choose a lauki that is firm and has a bright green color – a sign of freshness.
Lauki Preparation
Begin by washing the lauki thoroughly. Use a sharp knife or a peeler to peel the tough outer skin and cut the lauki into pieces.
First, cut it down the center to create two halves, then chop it into 1-inch-sized thick slices or cubes as per your preference. Make sure to discard the hard seeds, if any.
Just a word of caution, don’t leave these pieces untouched for long, as they can darken with exposure to air.
Stepping into the Cooking Process
Take a wok, and pour ¾ liter of water into it. Add 5 to 6 coarsely crushed green cardamom pods for that aromatic touch. Cover the wok and bring the water to a boil on a high flame. It will typically take 3 to 4 minutes.
Once the water is boiling, immerse the lauki pieces, give them a gentle stir, and cover the wok. Boil the lauki pieces for about 4 to 5 minutes until they become tender.
Make sure not to overcook them, otherwise, they will lose their shape. Next, drain the water using a sieve and keep the boiled lauki pieces aside. We’ll use this boiled water to prepare sugar syrup.
Sugar Syrup Preparation
The next step is making the syrup for our lauki ka murabba. To the previously boiled water, add 750 grams of sugar.
As the sugar dissolves, sprinkle in 1 tsp of whole black pepper to add a hint of spice to the sweetness. You can add a pinch of saffron strands instead of black peppers.
Boil this mixture for 3 to 4 minutes.
Cooking and Flavoring the Lauki
Now, add the tenderized lauki pieces into this syrupy concoction. Stir well, ensuring that all the lauki is coated with the syrup. Let them cook for around 7 to 8 minutes, giving them a casual stir now and then.
At this stage, add 1 and ½ tsp of lemon juice. It not only enhances the taste but also acts as a natural preservative. The citrus also balances the sweetness and prevents the crystallization of sugar.
The Perfect Consistency
After approximately 8 minutes, you will notice that the lauki pieces have turned translucent and fully absorbed the syrup, and the syrup has reached a desirable consistency.
You can check the softness by poking a lauki piece with a fork. If the division goes in smoothly, it’s ready.
To check the desired consistency of murabba, do a consistency test. For the best consistency, ensure the sugar syrup is thick enough to coat a spoon.
A quick check for this is to coat the spoon with the syrup, lift it and watch if the syrup is falling slowly drop by drop, then the murabba is ready.
Also, it’s important to avoid over-thickening, as it can make the syrup denser upon cooling.
Cooling and Storing the Murabba
Once the lauki ka murabba reaches the perfect consistency, turn off the flame, remove the wok from the stovetop, and allow it to cool completely.
While cooling, it’s essential not to cover the murabba with the wok’s lid. Instead, use a muslin cloth to cover it. This method prevents steam from forming inside the wok.
The main challenge in storing murabba is to prevent a web formation on top, indicating contamination. This can occur if the jar is filled with warm murabba and the lid is closed, forming droplets from the evaporating fumes.
Hence, always ensure the murabba is cool before transferring it into sterilized glass jars. Seal the jars and store them in a cool, dry place or refrigerator.
Enjoy the rich taste of your Lauki ka Murabba, knowing you’ve created a delightful treat using an authentic, time-tested recipe.
How to Serve?
This preserve, much like a jam, can be eaten as a dessert or can be paired with bread for breakfast.
Extending Shelf-Life of Your Murabba
Storing the lauki ka murabba in airtight containers or sterilized glass jars and using a dry spoon to scoop it out will keep it fresh and delectable.
Store the murabba in a cool, dry place, or refrigerator and give the jar a gentle stir every 2 to 3 days to keep the murabba from sticking together.
With these precautions, your lauki ka murabba will stay fresh for 2 to 3 months.
Recipe Card
Lauki ka Murabba
Ingredients
- 1 kg lauki (firm and bright green)
- 750 grams sugar (adjust to taste)
- 5-6 green cardamom pods (coarsely ground)
- 1 tsp whole black peppers or a pinch of saffron strands
- 1&½ tsp lemon juice
- ¾ liter water
Instructions
Choosing the Right Lauki
- The first step involves choosing a fresh lauki. Always choose a lauki that is firm and bright green – a sign of freshness.
Lauki Preparation
- Begin by washing the lauki thoroughly. Use a sharp knife or a peeler to peel the tough outer skin.
- First, cut it down the center to create two halves, then chop it into 1-inch-sized thick slices or cubes. Discard the hard seeds, if any.Just a word of caution, don't leave these pieces untouched for long, as exposure to air will cause discoloration.
The Cooking Process
- Take a wok, and pour ¾ liter of water into it. Add 5 to 6 coarsely crushed green cardamom pods for that aromatic touch.
- Cover the wok and bring the water to boil on a high flame. It will typically take 3 to 4 minutes.
- Once the water is boiling, immerse the lauki pieces, give them a gentle stir, and cover the wok again.
- Boil the lauki pieces for about 4 to 5 minutes. Make sure not to overcook them, otherwise, they will lose their shape.
- Next, drain the water using a sieve and keep the boiled lauki pieces aside. We’ll now use this boiled water to prepare sugar syrup.
Sugar Syrup Preparation
- In the next step, add sugar to the previously boiled water. Stir the mixture until the sugar completely dissolves.
- Now, sprinkle in 1 tsp of whole black pepper to add a hint of spice to the sweetness. If you like, you can add a pinch of saffron strands instead of black peppers.Boil this mixture for 3 to 4 minutes.
Cooking and Flavoring the Lauki
- Now, add the tenderized lauki pieces into this syrupy concoction. Stir well, ensuring that all the lauki is coated with the syrup. Let them cook for around 7 to 8 minutes, giving them a casual stir now and then.Next, add 1 and ½ tsp of lemon juice. The citrus not only enhances the taste but also balances the sweetness and prevents the crystallization of sugar.
Achieving the Perfect Consistency and Softness
- After approximately 8 minutes, you will notice that the lauki pieces have turned translucent and fully absorbed the syrup, and the syrup has reached a desirable consistency.
- You can check the softness by poking a lauki piece with a fork. If the division goes in smoothly, it's ready.
- To check the perfect consistency, do a consistency test as mentioned above in the recipe. It's also important to avoid over-thickening, as it can make the syrup denser upon cooling.
Cooling and Storing the Murabba
- Once the lauki ka murabba reaches the perfect consistency, turn off the flame, remove the wok from the stovetop and allow it to cool completely.While cooling, it's advisable not to cover the murabba with the wok's lid. Instead, use a muslin cloth to cover it. This method prevents steam from forming inside the wok.Hence, always ensure the murabba is cool before transferring it into sterilized glass jars. Seal the jars and store them in a cool, dry place or refrigerator.
Some Quick Tips for Lauki Ka Murabba
While the recipe is straightforward, a few tips can help elevate your Lauki ka murabba to a new level.
Selecting the Lauki: Always choose a Lauki that is firm and bright green, indicating that it’s fresh.
Prevent Discoloration: Don’t leave the chopped pieces of lauki untouched for long, as they can darken with exposure to air. It’s best to use the lauki immediately after chopping to prevent discoloration.
Avoid Overcooking and Over-thickening: While boiling the lauki pieces, make sure not to overcook them, otherwise, they will lose their shape. Also, avoid over-thickening the sugar syrup as it can make the syrup denser upon cooling.
Ideal Consistency: For the best consistency of murabba, ensure the sugar syrup is thick enough to coat a spoon. Do a consistency test as mentioned above in this recipe.
Cooling the Murabba: While cooling, it’s essential not to cover the murabba with the wok’s lid. Instead, use a muslin cloth to cover it.
Storage and Shelf Life:
- Don’t fill the jar with warm murabba.
- Always ensure the murabba is cool before transferring it into airtight containers or sterilized glass jars.
- Store it in a cool, dry place. You can also store it in the refrigerator.
- To keep the murabba fresh, stir the contents of the jar every few days.
- To avoid contamination, always use a dry spoon while serving.
Exploring Variations of the Lauki Ka Murabba Recipe
One of the best parts of Indian cuisine is the versatility of the recipes. Let’s explore some exciting variations of the Lauki ka Murabba recipe that you can try at home.
Lauki Ka Murabba with Jaggery or Honey
The traditional recipe uses sugar. You can swap it with jaggery or honey for a healthier twist, which will slightly alter the taste and texture.
Adding Nuts and Dry Fruits
Nuts and dry fruits add a crunch and nutritional boost to our recipe. Add raisins, almonds, and dried dates to your lauki ka murabba for an added twist.
Revel in the Culinary Heritage
The “Lauki ka Murabba Recipe” is an enjoyable journey into the past, celebrating the age-old culinary traditions of the Indian subcontinent. Relish this exquisite dessert and immerse yourself in its timeless flavors.
This unique combination of health and taste is surely a recipe worth trying. So why not give it a shot and share the sweetness with your loved ones?
