Morobba, Bengali candied ash gourd

Directions

1. Peel the pumpkin, remove the soft flesh and seeds, and cut the firm flesh into squares or rectangles. ≈ 8 min
2. Prick each piece thoroughly, on all sides, with a fork: this will allow the syrup to penetrate more effectively. ≈ 3 min
3. Mix the lime in a large amount of water and let the pieces soak for 7 to 8 hours or overnight to soften them. ⏱ 8 hr
4. Then, rinse them 5 to 6 times with clear water to remove any traces of lime, and then squeeze them. ≈ 2 min
5. Boil them for 5 to 7 minutes, until they become slightly translucent; drain and let cool. ⏱ 7 min
6. Heat the sugar with 375 ml of water, cardamom, cinnamon, and bay leaf. ⏱ ≈ 10 min
7. Once the syrup comes to a boil, add the pumpkin pieces and simmer over low heat. ≈ 3 min
8. When the syrup is thick and viscous, and the pumpkin is translucent like glass, add the rosewater and turn off the heat. ≈ 8 min
9. Keep the morabba in its syrup jar, or drain it and let it dry overnight on a rack, so that it develops a thin layer of white sugar. ⏱ 8 hr