Stuffed Dedhi Preserve

Ingredients

• 1 whole Dedhi (Large sweet gourd or citron) (A specific type of gourd or melon mentioned in the text. Can be substituted with a large Ash Gourd (Winter Melon) or Citron.)
• 2 cups Ghee (For frying the whole fruit. Quantity estimated.)
• 2 pounds Granulated sugar (Use equal weight to the fruit. Originally '1 seer' (approx 1 lb) per seer of fruit.)
• 2 cups Water (For making syrup. Quantity estimated.)
• 1/4 cup Almonds (New almonds, blanched and peeled.)
• 1/4 cup Pistachios (Shelled and peeled.)
• 1/4 cup Charoli (Chironji) (A nutty seed commonly used in Indian sweets.)
• 1/4 cup Raisins (Kismis)

Instructions

1. 1Select a large, sweet, hard, and ripe Dedhi. Cut off the top stalk slightly to create an opening. Carefully scoop out all the inner pulp and seeds through this opening, leaving the outer shell intact. Peel the outer skin of the fruit.
2. 2Heat ghee in a large, deep pan. Fry the whole peeled, hollowed fruit gently until it is cooked through and slightly golden. Remove from ghee and drain.
3. 3Weigh the fried fruit. Measure an equal weight of sugar. Combine the sugar with water (approx. 1 cup per 2 lbs sugar) in a pot to make a syrup. Bring to a boil and cook until it reaches a sticky consistency. Place the fried fruit into the syrup and simmer until the fruit absorbs the syrup and becomes tender.
4. 4While the fruit is cooling slightly, prepare the filling. Take equal parts of almonds, pistachios, charoli, and raisins (enough to fill the cavity of the fruit). Blanch and peel the almonds and pistachios, then cut them into two pieces each. Peel the charoli but keep them whole. Wash the raisins.
5. 5Lightly heat the prepared nuts and raisins in a clean pan (or with a small amount of the syrup) to warm them through. Stuff the mixture inside the hollow cavity of the Dedhi. Serve the stuffed fruit whole or sliced, with extra syrup if desired.