A delightful traditional dessert where tender lauki (bottle gourd) is cooked in a fragrant sugar syrup with cardamom, black pepper, and a hint of lemon. This time-tested recipe delivers sweet, melt-in-your-mouth murabba that can be enjoyed as a dessert or breakfast accompaniment.
How to Make Lauki ka Murabba
Lauki ka Murabba
Transport yourself back in time with the delectable "Lauki ka Murabba Recipe". Showcasing the round bottle gourd or 'lauki', this recipe will captivate your taste buds with its traditional charm.
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 below 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.
Video
Check Consistency & Softness
- After ~8 minutes, the lauki should turn translucent and absorb the syrup.
- Test softness with a fork — it should go in easily.
- Syrup should coat a spoon and fall slowly drop by drop.
- Avoid over-thickening, as it may stiffen on cooling.
Cool & Store
- Turn off heat and let the murabba cool completely (do not cover tightly).
- Place a muslin cloth over the pot while cooling to prevent condensation.
- Transfer to sterilized glass jars once cool.
- Store in a cool, dry place or refrigerator.
How to Serve
Enjoy this sweet preserve:
- As a comforting dessert
- Spread on bread or toast for breakfast
- With a cup of tea for a traditional experience
Storage & Shelf Life
- Use airtight glass jars for storage.
- Always use a dry spoon for serving.
- Store in a cool, dry place or the fridge.
- Give a gentle stir every 2–3 days to prevent sticking.
- It stays fresh for up to 2–3 months when stored properly.
Quick Tips for Perfect Murphy
- Choose firm, bright green lauki for best texture.
- Avoid leaving cut pieces exposed to air — they discolor.
- Boil just until tender; overcooking makes them mushy.
- Lemon juice prevents syrup crystallization.
Variations You Can Try
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.
Jaggery or Honey Substitute
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.
Nuts & 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.
Cultural & Health Context
Lauki (bottle gourd) is a nutrient-rich vegetable known for its cooling properties and high fiber content. Traditionally, murabba was used as a preservation technique and is now enjoyed for its nostalgic and cultural charm in many Indian households.
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