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.)
More recipes using Ash gourd
Sweet Pumpkin Fudge (Kohola Papdi)
This traditional Gujarati sweet transforms humble ash gourd (winter melon) into a rich, decadent fudge infused with aromatic spices. The recipe combines tender, dehydrated gourd pulp with milk solids (mava), ghee, and crunchy almonds, resulting in a dense, satisfying texture similar to a set halwa or barfi. Perfumed with cardamom, nutmeg, and rose, these golden squares offer a luxurious taste of historical Indian confectionery.
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.
Ash Gourd Pachadi
Pachadi is prepared in the Malabar region of Kerala using coconut and sour curds.
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.
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Sweet Pumpkin Fudge (Kohola Papdi)
This traditional Gujarati sweet transforms humble ash gourd (winter melon) into a rich, decadent fudge infused with aromatic spices. The recipe combines tender, dehydrated gourd pulp with milk solids (mava), ghee, and crunchy almonds, resulting in a dense, satisfying texture similar to a set halwa or barfi. Perfumed with cardamom, nutmeg, and rose, these golden squares offer a luxurious taste of historical Indian confectionery.
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.
Mava Golpapdi (Recycled Sweet Fudge)
This ingenious historical recipe transforms leftover milk sweets like mava, penda, or barfi into a delightful new treat called Golpapdi. By reheating the crumbled sweets until they caramelize to a pale red hue, the texture changes into a rich, chewy fudge with a deepened flavor profile. It serves as a perfect zero-waste solution for surplus festive sweets, creating a golden, diamond-cut dessert that feels entirely fresh and indulgent.
Dry Coconut Fudge (Koprapak)
This traditional Gujarati sweet is a rich, fudge-like confection made from a luxurious blend of finely grated dry coconut, fresh mava (milk solids), and ground almonds. The addition of fresh coconut milk and aromatic spices like cardamom, nutmeg, and rose water creates a decadent texture that is both chewy and melt-in-the-mouth. Perfect for festivals, this dense, golden treat is set in diamond shapes and offers a delightful balance of nutty and milky flavors.