From Jam to Dessert: 5 Delicious Pakistani Mulberry Recipes You Must Try

The Sweet Secret of Pakistani Summers: Discovering Shahtoot

When the summer sun begins to blaze across Pakistan, a special treat appears in the markets and gardens. This is the season of the shahtoot, or mulberry. These delicate, juicy berries stain your fingers a deep purple and offer a unique flavor that is both sweet and wonderfully tart. Unlike other fruits, the shahtoot season is fleeting. Therefore, its arrival is celebrated with great enthusiasm.

For many, the taste of shahtoot is the taste of childhood summers. It brings back memories of climbing trees or buying paper cones filled with these gems from street vendors. Mulberries are not just delicious; they are also packed with vitamins and antioxidants. In short, they are nature’s perfect summer candy. This post celebrates this incredible berry with five traditional Pakistani recipes that transform it from a simple fruit into unforgettable culinary delights.

Why You’ll Love These Pakistani Mulberry Recipes

Before we dive into the recipes, let’s explore why cooking with shahtoot is such a rewarding experience. These recipes are more than just instructions; they are a gateway to Pakistani culture and flavor.

Incredibly Versatile: Mulberries shine in a wide range of dishes. For instance, you can make a simple jam, a creamy dessert, or a refreshing summer drink.
Unique Flavor Profile: The natural sweet-tart balance of shahtoot adds a complex and vibrant flavor that is impossible to replicate. It elevates every dish it touches.
Simple & Accessible: Most of these recipes use simple, readily available ingredients. Consequently, you can create something spectacular without a long shopping list.
A Taste of Tradition: These dishes are rooted in Pakistani culinary heritage. Making them is a wonderful way to connect with authentic, time-honored flavors.

Recipe 1: Classic Pakistani Mulberry Jam (Shahtoot ka Jam)

One of the best ways to preserve the fleeting taste of mulberries is by making a classic jam. This recipe is simple, requires minimal ingredients, and captures the essence of shahtoot in a jar. It’s perfect on toast, with yogurt, or as a topping for cakes.

Ingredients for Easy Mulberry Jam

500 grams fresh mulberries (shahtoot), washed and stems removed
250 grams granulated sugar (or to taste)
2 tablespoons fresh lemon juice
A pinch of salt

Experience the quintessential taste of Pakistani summers with this Classic Mulberry Jam. Bursting with the natural sweetness and tartness of ripe mulberries, brightened with a hint of lemon, this vibrant preserve is a delightful spread that evokes nostalgic memories of childhood and sun-drenched days.

Ingredients

1 kg (approximately 8 cups) fresh, ripe mulberries, washed and destemmed
700g – 1 kg (3.5 – 5 cups) granulated sugar (adjust to your preference and sweetness of mulberries)
3 tablespoons fresh lemon juice
1/4 teaspoon green cardamom powder (optional, for a traditional touch)

Instructions

1. Prepare the Mulberries: Gently wash the mulberries under cool running water and carefully remove any stems. Discard any bruised or unripe berries. Place the cleaned mulberries in a large, non-reactive pot or Dutch oven.
2. Macerate (Optional but Recommended): Add the granulated sugar to the mulberries in the pot. Stir gently to combine. Cover the pot and let it sit at room temperature for 1-2 hours, or in the refrigerator overnight. This step helps the mulberries release their juices naturally, making for a richer jam.
3. Start Cooking: Place the pot over medium heat. Stir occasionally until the sugar completely dissolves and the mulberries begin to release more liquid and soften.
4. Bring to a Boil: Once the sugar is dissolved, increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent sticking, especially as the jam thickens.
5. Add Lemon Juice & Simmer: Reduce the heat to medium-low and add the fresh lemon juice (and optional cardamom powder). The lemon juice helps with setting the jam and brightens the flavor. Continue to simmer, stirring frequently, and skimming off any foam that rises to the surface with a spoon.
6. Test for Doneness: The jam is ready when it reaches a setting point. This typically takes 20-40 minutes from the start of the boil, depending on your stove and pot. You can test for doneness using one of these methods:
Cold Plate Test: Place a small plate in the freezer before you start cooking. Spoon a small amount of hot jam onto the cold plate, wait 30 seconds, then push it with your finger. If the surface wrinkles, it’s ready.
Temperature Test: Use a candy thermometer. The jam is set when it reaches 104-105°C (219-221°F).
7. Skim and Cool Slightly: Once the jam has reached its setting point, remove it from the heat. Skim off any remaining foam for a clearer jam. Let the jam cool in the pot for about 5-10 minutes. This allows the fruit to distribute evenly throughout the jam.
8. Jar the Jam: While the jam is cooking, sterilize your canning jars and lids by washing them in hot, soapy water and then boiling them for 10 minutes, or running them through a hot dishwasher cycle. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean with a damp cloth.
9. Seal and Store: Apply the lids and screw bands tightly. Allow the jars to cool completely at room temperature. As they cool, you should hear a “pop” sound as the lids seal. Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate the jam and consume within 2-3 weeks.

Step-by-Step Instructions

First, combine the mulberries, sugar, and salt in a heavy-bottomed pot.
Gently mash the berries with a potato masher or a fork to release their juices.
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Once boiling, reduce the heat to a simmer. Let it cook for 20-25 minutes. Remember to stir frequently to prevent it from sticking to the bottom.
Add the lemon juice. This will help the jam thicken and brighten its flavor.
Continue to simmer until the jam reaches your desired consistency. To check if it’s ready, place a small amount on a cold plate. If it wrinkles when you push it with your finger, it’s done.
Finally, turn off the heat and let the jam cool for a few minutes before transferring it to a sterilized glass jar.

Pro-Tip: Making Jam Without Added Sugar or Pectin

For a healthier version, you can certainly make this jam without refined sugar. Simply cook the mulberries and lemon juice over low heat for a longer period. The natural sugars in the fruit will caramelize and thicken the mixture. In addition, the lemon juice acts as a natural pectin, helping it set. For an extra thickening boost, you can stir in a tablespoon of chia seeds near the end of the cooking process.

Recipe 2: The Royal Shahtoot Malai Dessert

Shahtoot Malai is a luxurious, no-cook dessert that is perfect for special occasions. It combines the fresh tartness of mulberries with the rich creaminess of malai (clotted cream) or heavy cream. The result is a heavenly dessert that looks as good as it tastes.

What You’ll Need for This Creamy Delight

2 cups fresh mulberries
1 cup heavy whipping cream or malai, chilled
1/2 cup condensed milk (adjust to your sweetness preference)
1/4 teaspoon cardamom powder
2 tablespoons chopped pistachios or almonds for garnish

Crafting the Perfect Shahtoot Malai

Begin by setting aside a few whole mulberries for garnish.
Puree the remaining mulberries in a blender. You can strain the puree through a fine-mesh sieve if you prefer a smoother texture, but this step is optional.
In a separate bowl, whip the chilled heavy cream until soft peaks form. Be careful not to over-whip it.
Gently fold the condensed milk and cardamom powder into the whipped cream.
Next, carefully fold the mulberry puree into the cream mixture. You can fold it completely for a uniform color or just a few times to create beautiful purple swirls.
Pour the mixture into individual serving glasses or a single large bowl.
Chill in the refrigerator for at least 2 hours to allow the flavors to meld.
Before serving, garnish with the reserved whole mulberries and chopped nuts.

Creative Serving Ideas for Shahtoot Malai

This dessert is stunning on its own, but you can also get creative. For example, serve it as a layer in a trifle with sponge cake and jelly. Alternatively, use it as a filling for tarts. It also pairs beautifully with a simple butter cookie for a contrast in texture.

Recipe 3: Authentic & Hearty Mulberry Halwa (Shahtoot ka Halwa)

Halwa is a quintessential South Asian dessert. While you might be familiar with semolina (suji) or carrot (gajar) halwa, this mulberry version is a unique and delicious treat. It’s warm, comforting, and has a deep, jammy fruit flavor balanced by the richness of ghee.

Ingredients for a Traditional Halwa

2 cups mulberry puree
1/2 cup semolina (suji)
1/2 cup ghee (clarified butter)
3/4 cup sugar (or jaggery for a richer flavor)
1/2 cup milk or water
1/4 cup mixed nuts (almonds, pistachios), slivered
1/2 teaspoon cardamom powder

The Art of Making Mulberry Halwa Step-by-Step

First, heat the ghee in a non-stick pan or kadai over medium heat.
Add the semolina and roast it on low heat until it becomes fragrant and turns a light golden brown. This step is crucial for the final texture.
Carefully pour in the mulberry puree, milk/water, and sugar. Be cautious, as the mixture may splatter.
Stir continuously to avoid lumps. Cook the mixture until it starts to thicken.
Add the cardamom powder and half of the slivered nuts.
Continue cooking and stirring until the halwa thickens further and starts to pull away from the sides of the pan. You will see the ghee separating at the edges.
Turn off the heat. Transfer the halwa to a serving dish and garnish with the remaining nuts. Serve warm.

A Healthier Twist: Using Natural Thickeners

If you want to reduce the amount of semolina, you can use a natural thickener. For instance, a tablespoon of cornstarch or arrowroot powder mixed with a little water can be added along with the puree. This helps the halwa thicken up beautifully while keeping the focus on the fruit’s flavor. Using jaggery instead of white sugar also adds minerals and a lovely molasses-like depth.

Recipe 4: Refreshing Homemade Mulberry Juice (Shahtoot ka Sharbat)

On a hot summer day, nothing beats a glass of cold, homemade sharbat. This Shahtoot ka Sharbat is incredibly easy to make and is a healthy alternative to store-bought sodas. Its stunning natural color and refreshing taste make it a hit with both kids and adults.

Simple Ingredients for a Summer Cooler

2 cups fresh mulberries
4 cups cold water
4-5 tablespoons sugar or honey, to taste
Juice of 1 lemon
A pinch of black salt (kala namak) – optional, but recommended!
Ice cubes and mint leaves for serving

Quick Steps to Fresh Mulberry Juice

Combine the mulberries, 1 cup of water, and your sweetener of choice in a blender.
Blend until completely smooth.
Strain the mixture through a fine-mesh sieve into a large pitcher to remove the seeds and pulp. Use a spoon to press down on the solids to extract all the juice.
Add the remaining 3 cups of cold water, lemon juice, and black salt to the pitcher.
Stir well until everything is combined.
Serve immediately over ice, garnished with fresh mint leaves.

Variations: Adding Soda or a Hint of Lemon

For a fizzy twist, you can replace half of the water with chilled club soda or sparkling water. Simply prepare the mulberry concentrate with 2 cups of water, and then top off each glass with soda just before serving. A few extra squeezes of lime or a slice of ginger can also add a zesty kick to this delightful summer cooler.

Recipe 5: Frozen Delight – Pakistani Mulberry Kulfi

Kulfi is the traditional Pakistani answer to ice cream. It is denser, creamier, and often has a more intense flavor. This mulberry kulfi is a perfect frozen dessert to end a summer meal. The process involves slow-cooking milk to thicken it, which gives the kulfi its signature texture.

What You Need for Mulberry Kulfi

1 litre full-fat milk
1 cup mulberry puree, strained
1/2 cup condensed milk or 3/4 cup sugar
1/4 cup chopped pistachios or almonds
1/2 teaspoon cardamom powder

Step-by-Step Guide to Creamy Kulfi

Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil.
Once boiling, reduce the heat to a medium-low and let it simmer. Stir frequently, scraping the sides of the pan to prevent the milk from sticking.
Continue to simmer until the milk has reduced to about half its original volume. This process, called rabri, can take 30-40 minutes but is essential for a creamy kulfi.
Turn off the heat and let the reduced milk cool down completely.
Once cool, stir in the condensed milk (or sugar), cardamom powder, chopped nuts, and the strained mulberry puree. Mix until everything is well incorporated.
Pour the kulfi mixture into kulfi molds, popsicle molds, or even small paper cups.
Cover and freeze for at least 6-8 hours, or until solid.

How to Freeze and Serve Your Kulfi Perfectly

For the best results, place your molds at the back of the freezer where the temperature is most consistent. To serve, briefly dip the outside of the mold in warm water for a few seconds. This will loosen the kulfi, allowing you to slide it out easily. You can serve it on a stick or sliced on a plate, garnished with more nuts.

Tips for Selecting and Storing Fresh Mulberries

To make these recipes truly shine, you need good quality mulberries. Here are a few tips:

Selection: Look for berries that are plump, firm, and have a deep, uniform color. Avoid any that look mushy, shriveled, or have signs of mold. The darker the berry, the sweeter it usually is.
Storage: Mulberries are very delicate. Store them in a single layer in a shallow container in the refrigerator. Do not wash them until you are ready to use them, as moisture can make them spoil faster. They are best used within 2-3 days of purchase.
Freezing: If you have an abundance of mulberries, freezing is an excellent option. Wash and dry them thoroughly, then spread them on a baking sheet in a single layer. Freeze until solid, then transfer them to a freezer-safe bag. They will last for several months.

Frequently Asked Questions (FAQ)

What is Shahtoot Malai dessert?

Conclusion: Embrace the Mulberry Season!

The shahtoot season may be short, but its flavors are rich and its possibilities are endless. From a simple, comforting jam to a royal kulfi, these five Pakistani mulberry recipes offer a beautiful way to celebrate this special summer fruit. They connect us to tradition, nature, and the simple joy of creating something delicious.

So, the next time you see these dark, juicy berries at the market, grab a handful. We encourage you to step into your kitchen, try one of these recipes, and create your own sweet mulberry memories. Happy cooking