Candied Pointed Grouds

Candied Pointed Grouds is a traditional Anglo-Indian recipe from the 1860s for a classic snack of pointed gourds preserved in ginger syrup that are served stuffed with dried fruit and nuts. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Candied Pointed Grouds.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+3 days sun drying)

Serves:

6–8

Rating:

Tags : Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.

Original Recipe

380.—Candied Pulwal

The same process is observed as directed for pulwal preserve, the chief difference being that hot or
boiling clarified sugar or syrup must be used, and the preserve exposed to the sun, spread out on
fresh oiled paper, to dry.

378.—Pulwal Preserve

Take two seers or four pounds of large full-grown pulwals without any decay; peel, slit, remove the
seeds, and throw them into cold water; wash them thoroughly, and parboil them in clean water; then
put them in a colander, and set them aside to cool. Prepare a good strong syrup of half a seer of
sugar and a quarter of a seer or half a pound of green ginger well bruised; throw the pulwals in, and
allow them to simmer until the syrup thickens. They should be removed immediately the colour
becomes quite brown, but the syrup must be kept boiling till it has acquired the proper consistency;
return the pulwals into the syrup, and, if necessary, reboil it two or three days after, if it appears to
have become thin, or inclined to ferment.

Modern Redaction

This is another Bangladeshi recipe that's still made today. The candied pulwal (pointed groud) tends to be stuffed with dried fruit and nuts and is served as a snack.

Ingredients:

1kg ripe pointed gourds
500g golden caster sugar
225g fresh ginger, bruised

Method:

Part peel the pointed gourds so you have stripes of white flesh and green skin. Slit along one side and remove the seeds. Wash well, place in a pot and cover with water. Bring to a boil, cook for 10 minutes then turn into a colander to drain. Set aside to cool.

Combine the sugar, ginger and 1l water in a pan and bring to a simmer. Cook until the sugar has all dissolved then add the parboiled pointed gourds.

Bring to a simmer and cook for 10 minutes. Remvoe the pointed gourds, continue cooking the syrup for 15 minutes then return the painted gourd. Reduce to a low simmer and continue cooking for 20 minutes.

Transfer the painted gourds to baking trays lined with greaseproof (waxed) paper. Set out in the sun every day for 3 or 4 days until completely dry.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.