Ash Gourd Fudge (Kohola Pak)
A rich and traditional Gujarati sweet made from grated ash gourd (winter melon) simmered in milk and ghee until it transforms into a dense, fudge-like consistency. This indulgent 'Pak' is laden with a generous amount of dried fruits, including almonds and four types of melon seeds, and is deeply aromatic with rose water, cardamom, and nutmeg. The slow cooking process caramelizes the milk solids and gourd to a reddish hue, creating a satisfying texture that is perfect for winter months or festive celebrations.
Ingredients
- 16 pounds Ash Gourd (Winter Melon) (Weighed after peeling and seeding. Originally 16 Sher. This is a large batch recipe; scale down maintaining ratios if desired.)
- 8 pounds Whole Milk (Buffalo milk preferred) (Originally 8 Sher. Approx 1 gallon.)
- 6 pounds White Sugar (Originally 6 Sher.)
- 1 pound Ghee (Originally 1 Sher.)
- 1 pound Almonds (Originally 1 Sher. New crop preferred.)
- 1/4 pound Cucumber Seeds (Magaj) (Originally 0.25 Sher.)
- 1/4 pound Pumpkin Seeds (Magaj) (Originally 0.25 Sher.)
- 1/4 pound Bottle Gourd Seeds (Magaj) (Originally 0.25 Sher.)
- 1/4 pound Muskmelon Seeds (Magaj) (Originally 0.25 Sher.)
- 6 teaspoons Rose Water (Originally 6 small spoons.)
- 1 1/2 tablespoons Cardamom powder (Originally 1.5 Tola (approx 17g).)
- 1 tablespoon Nutmeg powder (Originally 1 Tola (approx 11g).)
Instructions
- 1Peel the large ripe ash gourd and remove all seeds and pith. Cut the flesh into pieces and boil them in water until very soft. Drain the water, then mash the gourd pieces thoroughly with a ladle to break up any lumps. Place the mashed gourd into a clean cloth (muslin or cheesecloth) in small batches and squeeze tightly to remove as much water as possible, making it completely dry.
- 2Pour the milk into a large, heavy-bottomed pan (traditionally a tin-coated vessel). Bring it to a boil. Once it boils, add the prepared dry ash gourd mash. Cook over medium heat, stirring constantly to mix the gourd and milk.
- 3Blanch and peel the almonds. Heat the ghee in a separate pan. Fry the almonds and the four types of melon seeds (magaj) separately in the ghee until golden. Remove them from the ghee, crush or pound them coarsely, and set aside. Reserve the remaining ghee.
- 4In a separate pot, make a thick sugar syrup with the sugar and a little water. Meanwhile, continue cooking the milk and gourd mixture until the milk evaporates and the mixture thickens to the consistency of mava (solid milk solids). Once thickened, add the sugar syrup, the crushed fried nuts and seeds, and the remaining ghee to the mixture.
- 5Cook the mixture over a slow fire, stirring constantly. Continue cooking until it becomes hard and takes on a reddish color. Ensure all water content has completely evaporated; any remaining moisture may cause mold. Remove from heat.
- 6After removing from heat, wait a moment, then mix in the rose water, crushed cardamom, and nutmeg. If you wish to cut it into pieces, transfer the mixture to a greased tray (thali) while hot. Pat it down to about 3/4 inch thickness. Allow it to cool and set, then cut into square or diamond pieces using a knife or spatula.