Muraba-E-Kadu (Pumpkin Jam)
If you are looking for a reliable miscellaneous recipe, this Muraba-E-Kadu (Pumpkin Jam) is one to keep: 4 ingredients, 7 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
Method
- Remove the skin of the pumpkin. Also remove the inner seeds.
- Cut the flesh into 2cm cubes.
- Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips.
- Extract the juice from the oranges. Remove the seeds from the cardamom pods and reserve.
- Place the pumpkin, orange juice, orange strips, sugar and whole cardamom pod seeds in a large pan, mix well and leave to marinate for about 10 hours or overnight. Stir occasionally.
- Bring the mixture to the boil, then reduce the heat and simmer until the liquid has thickened and become syrupy. This can take about an hour or a little bit longer.
- Leave to cool then place in clean, dry jars. Enjoy!
Tips for the best Muraba-E-Kadu (Pumpkin Jam)
- Read the whole method before you start and measure out the 4 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for pumpkin?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Muraba-E-Kadu (Pumpkin Jam) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Muraba-E-Kadu (Pumpkin Jam) recipe medium to make?
It is rated medium: 4 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
0 comments