In the lush forests and hilly regions of India, especially in states like Uttarakhand, Himachal
Pradesh, and parts of the Northeast, bamboo shoots are more than just a wild plant – they are a
part of life, tradition, and well-being. One of the most unique and lesser-known delicacies made
from these shoots is Bamboo Shoot Murabba, also known as Baans ka Murabba.
What is Bamboo Shoot Murabba?
Baans ka Murabba is a traditional Indian sweet preserve made from young bamboo shoots. Just
like aam (mango) or amla (gooseberry) murabba, it is made by boiling bamboo shoots and
soaking them in sugar syrup infused with spices like cardamom and saffron. The end result is a
sweet, slightly crunchy, and health-boosting delicacy with a touch of earthy aroma.
A Glimpse into Tradition
For generations, local communities in Northern and Northeastern India have been preparing this
murabba at home. It was once commonly found in Indian households, particularly in rural areas
where bamboo grows in abundance. Grandmothers and mothers would carefully collect young
bamboo shoots, peel them, and cook them slowly with love and patience. The murabba would be
stored in big glass jars and cherished throughout the year.
Health Benefits of Baans ka Murabba
What makes bamboo shoot murabba truly special is not just its taste, but its nutritional value:
Rich in Dietary Fiber: Bamboo shoots are known to aid digestion and prevent
constipation.
Lowers Cholesterol: Regular consumption can help maintain healthy cholesterol levels.
Anti-inflammatory Properties: Contains natural antioxidants that reduce inflammation.
Good for the Heart: The potassium in bamboo shoots supports healthy blood pressure.
Boosts Immunity: Full of vitamins and minerals like Vitamin A, B6, E, and calcium.
In Ayurveda, baans is also believed to have cooling properties, making this murabba a good
summer remedy to calm heat-related issues.
How is it Made?
Here's a quick overview of how baans ka murabba is prepared:
1. Harvesting the Bamboo Shoots: Only tender, young shoots are selected.
2. Soaking & Boiling: The shoots are peeled and boiled in water to reduce bitterness and
remove toxins.
3. Preparing the Syrup: Sugar syrup is made with water, saffron, cardamom, and
sometimes clove or cinnamon.
4. Preservation: The cooked bamboo pieces are soaked in the syrup and left to mature over
a few days to absorb the flavors.
How to Eat It?
You can eat baans ka murabba:
On an empty stomach in the morning for maximum health benefits.
As a sweet after meals.
Paired with roti or paratha.
As a topping on yogurt for a fusion twist.
The Revival of a Forgotten Gem
In today’s fast-paced urban lifestyle, baans ka murabba is slowly making a comeback through
organic stores, local farmers, and artisanal brands. With people becoming more conscious of
their health and roots, traditional superfoods like this are regaining their rightful place.
If you ever come across baans ka murabba, don’t hesitate to try it. It’s not just food – it’s a taste
of heritage, wellness, and sustainability all in one bite.
Have you tried Bamboo Shoot Murabba before?
Share your thoughts, experiences, or even your family’s version of this recipe in the comments!