Pumpkins come in different sizes, shapes and variety.
A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp.
An old parsi favorite, White Pumpkin Preserve “Kohra no Murambo”. Saw the white pumpkin today at the garden center in Home Depot !!!
Murambo goes with toast (burnt or lightly toasted), Fried eggs (half – fried eggs or fully fried crisp). My mother in law, Jalloo used to make it and add peaches or oranges.
White Pumpkin Preserve is flavored with hints of cinnamon, cardamom and nutmeg with an amber caramel color which come from hours of gently simmering the grated pumpkin.
Truly, this Kohra no Murambo is a labor of love in the finest traditions of the Parsis. Kohru is white or orange pumpkin found in USA. Hence, I prefer to name it White Pumpkin Preserve in keeping with the traditions of the new land we have made our homes in.
WHITE PUMPKIN MURUMBO (Pumpkin preserve or jam) recipe
White Pumpkin Preserve “Kohra no Murambo”
2 1/4 lb. round white pumpkin
Sugar – Weigh grated pumpkin together with its water then weigh sugar equal to half the weight of the pumpkin.
4 inches cinnamon stick
3/4 tsp. mixed cardamom and nutmeg powder
Peel pumpkin, remove seed section then grate pumpkin.
Weigh grated pumpkin together with its water then weigh sugar equal to half the weight of the pumpkin.
Put sugar grated pumpkin and pumpkin water together with cinnamon stick in a large pan.
Heat on stove and bring mixture to the boil. Lower heat cover and cook 10 minutes.
Uncover pan and continue cooking on medium heat till all the liquid has evaporated and pumpkin is golden brown.
Sprinkle cardamom and nutmeg powder and mix. Cool thoroughly and store in air tight jars.
It keeps for several weeks. Refrigerate for longer storage.