Candied Pulwal (Pointed Gourd Candy)

Ingredients

• 4 pounds Pulwal (pointed gourd), large and fresh (Also known as parwal or pointed gourd)
• 3 ounces Fresh ginger, bruised (Green ginger preferred, bruised to release flavor)
• 1 pound Sugar, for syrup (For making clarified syrup)
• 1 ball Fine cotton thread (For binding the stuffed pulwal)
• 2 tablespoons Vegetable oil, for paper (For oiling the drying paper)

Instructions

1. 1Thoroughly grate or scrape the outer surface of the pulwal to remove any rough skin. Make a half slit lengthwise in each pulwal and carefully remove the seeds. Place the prepared pulwal in a bowl of clean water.
2. 2Bring a large pot of clean water to a boil. Add the pulwal and parboil them until slightly tender but still firm, about 5-7 minutes. Remove them from the water and place in a colander to drain completely.
3. 3Allow the parboiled pulwal to drain thoroughly in the colander and air dry for about 15-20 minutes until the surface is no longer wet.
4. 4Bruise the fresh ginger by crushing it lightly with the flat side of a knife. Stuff each pulwal with some of the bruised ginger through the slit. Tie or bind each stuffed pulwal with fine cotton thread to keep the filling secure.
5. 5In a heavy-bottomed pan, combine the sugar with 1 cup of water. Heat over medium heat, stirring until sugar dissolves completely. Bring to a boil and continue cooking until the syrup reaches a strong consistency (thread stage, about 220°F/104°C). Skim off any impurities that rise to the surface to clarify the syrup.
6. 6Add the stuffed and tied pulwal to the hot syrup. Allow them to simmer gently over low heat until they change color and become translucent, about 20-25 minutes. Stir occasionally to ensure even cooking.
7. 7Remove the pulwal from the syrup using a slotted spoon and set aside. Continue to boil the syrup over medium heat until it thickens considerably, about 10-15 minutes more.
8. 8Return the pulwal to the thickened syrup and let them soak for 2-3 days at room temperature. If the syrup becomes thin or shows signs of fermentation during this time, remove the pulwal and reboil the syrup until thick again, then return the pulwal to it.
9. 9After the soaking period, bring the syrup with the pulwal to a boil. The syrup should be very hot and thick. Remove the pulwal from the boiling syrup using a slotted spoon.
10. 10Lightly oil sheets of parchment or wax paper with vegetable oil. Spread the oiled paper on flat trays or surfaces that can be placed in direct sunlight.
11. 11Spread the hot syrup-coated pulwal out on the prepared oiled paper, spacing them apart so they don't touch. Place the trays in direct sunlight and allow them to dry for 3-5 days, turning them occasionally. The pulwal should become crystallized and dry to the touch. Bring them indoors at night to protect from moisture.
12. 12Once completely dry and crystallized, remove the cotton threads if desired. Store the candied pulwal in an airtight container in a cool, dry place. They will keep for several months.