Murabba is fruit, or sometimes a root or shoot, preserved slowly in sugar syrup until it turns soft, glossy and sweet. Many Punjabi homes keep a jar on the breakfast shelf. Here's how we eat ours, and how to choose.
The everyday way: one piece
Most murabba is eaten simply: one piece in the morning, or one after a meal. That's the classic way with Amla Murabba, Indian gooseberry that turns from sharp and sour to soft and sweet with a clean tartness underneath. Harar Murabba is traditionally eaten the same way, one piece after meals or at night.
With curd, yoghurt or breakfast
- Chop amla murabba over a bowl of curd.
- Bihi (quince) Murabba is lovely with plain yoghurt.
- Apple Murabba and Papaya Murabba go well with breakfast.
As a dessert or topping
- Warm a piece of apple murabba and serve it with cream.
- Cherry Murabba tops cakes, custards, ice cream and falooda.
- Gulkand, our rose petal preserve, goes in paan, cold milk or lassi, or by the teaspoon after a meal.
- Tutti Frutti folds into cakes and cookies, and onto kulfi.
Which murabba to pick
| If you like… | Try |
|---|---|
| Tart and fruity | Amla Murabba |
| Less sweet | Amla Murabba (No Added Sugar) |
| A winter classic | Gajar Murabba |
| Fragrant and gently tart | Bihi Murabba |
| Something rare | Bamboo (Baans) Murabba, with a gentle crunch |
| Floral | Gulkand |
Storing murabba
Once opened, keep the jar closed in a cupboard and use a dry spoon, just like achaar. See how to store achaar.