Candies

HOW TO MAKE KUNDOL CANDY

How to make Kundol Candy
How to make Kundol Candy

You might have tasted this Kundol candy before but just didn’t know its name. Kundol candy is a classic candy that everyone likes. Back in the early 80’s when imported chocolates are not so commonly found in any stores. These kundol candies like yema candies are amongst the favorites.

“Kundol” as mentioned in a popular Filipino folk song “Bahay Kubo” also known as winter melon, or ash gourd, white gourd, winter gourd, tallow gourd, and Chinese preserving melon is a vine grown for its very large fruit, eaten as a vegetable when mature.

Kundol Candy is a Pinoy favorite vegetable candy. In other countries like India, these Kundol candies are called pethas. According to Wikipedia: “Petha is a translucent soft candy from North India. Usually rectangular or cylindrical, it is made from the ash gourd vegetable.”

Just a reminder though, you need to use a white sugar to get a translucent color kundol candy. Using brown sugar will result in a dark colored kundol candy. Im sure, you want the exact kundol candy you’ve tasted back then.

Ingredients:
• 1 kg Winter Melon (Kundol)
• 750 gms white Sugar
• 1 tsp Alum powder
• 1 tbsp Lemon juice

Procedure:
1. Cut winter melon into half, remove skin and seeds
2. Cut into pieces of desired size.
3. Prick them with a fork or any other pointed stick.
4. Place kundol pieces in a large pan
5. Pour sufficient water so as to just cover the pieces.
6. Add alum powder and boil for about ten to fifteen minutes.
7. Remove from heat, drain and wash thoroughly under running water.
8. Combine sugar with one cup of water and heat till sugar dissolves.
9. Add lemon juice to remove scum, if any.
10. Reduce heat to medium and add boiled kundol pieces
11. Continue cooking till kundol get softened and sugar syrup is of three-thread consistency.
12. Remove from heat, remove kundol piece by piece. Keep the pieces separate from each other, to avoid sticking together. Roll it in sugar.
13. Serve when cool.

 

Credits:

Special Photo Courtesy of Allen Puri

Recipe by Belinda Aquino

 

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