Ash Gourd Fudge (Kohola Papdi)
This traditional Gujarati sweet transforms simple ash gourd pulp into a rich, caramelized fudge known as 'Papdi'. Cooked slowly with equal parts sugar and generous amounts of ghee, the mixture develops a deep golden hue and a satisfying, chewy texture similar to a firm halwa. Finished with warming notes of cardamom and nutmeg and topped with crunchy sliced almonds, it is a decadent treat perfect for festive occasions or utilizing leftover pulp from making preserves.
Ingredients
- 1 pound Ash gourd pulp (Winter melon) (Weighed after boiling and squeezing dry. Originally '1 sher'.)
- 1 pound Granulated sugar (Originally '1 sher'. Use equal weight to the pulp.)
- 1/2 pound Ghee (Clarified butter) (Originally '1/2 sher'. Approx 1 cup.)
- 2 teaspoons Cardamom powder (Part of '1 tola' spice mix.)
- 1/2 teaspoon Nutmeg powder (Part of '1 tola' spice mix.)
- 2 ounces Almonds (Blanched and thinly sliced. Originally '1 navtank'.)
- 1/2 cup Water (Estimated for making syrup.)
Instructions
- 1Remove seeds from the ash gourd pulp. Boil the pulp until it is completely soft. Transfer to a thick cloth and squeeze thoroughly to remove all water. Weigh the squeezed pulp to ensure you have 1 pound (or adjust sugar to match the weight of the pulp).
- 2In a heavy-bottomed pan, combine the sugar with a small amount of water (about 1/2 cup) to make a syrup with a slight thread consistency. Add the boiled, squeezed ash gourd pulp to the syrup. Cook over low heat, stirring constantly with a spoon.
- 3Before the mixture becomes too tight, add the ghee. Continue cooking and stirring until the mixture turns a reddish-brown color. Be careful not to let it stick or burn at the bottom.
- 4When the mixture is thick and well-cooked, stir in the cardamom and nutmeg. Pour the mixture into a clean tray or platter. Flatten it to about 1/2 inch thickness using a flat spatula or bronze vessel.
- 5Sprinkle the sliced almonds over the top while the mixture is still warm. Allow it to cool completely. Once cooled and set, cut into pieces and lift them out carefully with a spatula.