Candied Pulwals (Pointed Gourds in Syrup)

Ingredients

• 2 pounds Fresh pointed gourds (pulwals/parwal), large (Original recipe called for 4 pounds; scaled down for modern use)
• 2 tablespoons Fresh ginger, peeled and bruised (For stuffing)
• 1 cup Sugar (For syrup)
• 0.5 cup Water (For making syrup)
• 1 piece Fine cotton thread or kitchen twine (For tying the stuffed gourds)

Instructions

1. 1Thoroughly scrape or grate the outer surface of the pulwals to remove any rough skin. Make a lengthwise slit halfway through each pulwal and carefully remove the seeds. Place the prepared pulwals in a bowl of clean water.
2. 2Bring a pot of clean water to a boil. Add the prepared pulwals and parboil them for 3-4 minutes until slightly tender but still firm. Remove them from the water and transfer to a colander.
3. 3Allow the parboiled pulwals to drain thoroughly in the colander and air dry for 10-15 minutes until no excess moisture remains.
4. 4Stuff each pulwal with some bruised fresh ginger in the slit cavity. Tie or bind each stuffed pulwal with fine cotton thread to keep the filling secure and maintain shape during cooking.
5. 5In a wide, heavy-bottomed pan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves and the syrup comes to a boil. This creates a strong syrup.
6. 6Carefully place the stuffed and tied pulwals into the boiling syrup. Reduce heat to low and allow them to simmer gently for 20-25 minutes, turning occasionally, until they change color and become translucent with a golden hue.
7. 7Using a slotted spoon, carefully remove the cooked pulwals from the syrup and set aside in a clean bowl. Continue to boil the syrup over medium heat for 10-15 minutes until it thickens to a honey-like consistency.
8. 8Return the cooked pulwals to the thickened syrup. Allow to cool completely, then transfer to a clean, sterilized jar. Store in the refrigerator.
9. 9After 2-3 days, check the syrup. If it has become thin or shows signs of fermentation, remove the pulwals, reboil the syrup for 5-10 minutes until thickened again, then return the pulwals to the syrup and cool.