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.
Recipe is included in the cookbook .
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.
The native Indians brought gifts of the autumn harvest to the Thanksgiving feast held with the Pilgrims. The Autumn Harvest of Sweet Potatoes, Yams, Butternut Squash, Green Beans, Peas, Cranberries, Potatoes, Corn, Apples, Pears, included varieties of Gourds and Pumpkins.
WHITE PUMPKIN MURUMBO (Pumpkin preserve or jam)
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.
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.