Sri Lankan Puhul Dosi | Homemade Candied Winter Melon

Sri Lankan Puhul Dosi Recipe | Homemade Candied Winter Melon!! Puhul Dosi (Candied Winter Melon) is a popular Sri Lankan sweet confection made from winter melon (or ash gourd). Crunchy with a chewy texture, these soft juicy Winter Melon Candies are a wonderful teatime delight or a snack for ‘Sweets Lovers’.

Sri Lankan Puhul Dosi
(Homemade Candied Winter Melon)

Puhul Dosi (Sinhala: පුහුල් දෝසි ) is Sri Lankan-style Candied Winter Melon or Winter Melon Candy. These candies are made from ash gourd (Sinhala: Alu Puhul අලු පුහුල්) or winter melon. They are similar to fruit preserves or candied fruits.

It is also called pumpkin preserves and is an essential ingredient in making Sri Lankan-style cakes. These cakes include Xmas cakes, Wedding cakes, Love cakes, and Coconut cakes (Bibikkam).

Why buy when you can make
a healthier version at home?

In Sri Lanka, Puhul Dosi or candied winter melon is something easily available so you just buy them. It is not a common practice to make them at home. But, for those who live outside of Sri Lanka, it is not always easy to find them.

Now, let me tell you, homemade Puhul Dosi or Candied Winter Melon is cheaper and healthier than store-bought ones. They taste much better and fresh, too. So, Why buy from the market when you can make a cheaper and healthier version at home?

Now I prefer making them at home considering that there are far worse processed ingredients in store-bought sweets.

About Sri Lankan Puhul Dosi
(Homemade Candied Winter Melon)

This is a great and unique recipe for all the people who love ‘sweets’.

In this post, I will show you how to make Puhul Dosi or Winter Melon Candy easily at home!  If you have never tried making it at home, then this easy recipe will help you. It includes step-by-step instructions, helpful info, and tips.

Try it once! You won’t regret the time you will be spending to make it. It’s a flexible, simple recipe that you can easily adjust to your needs! You can keep them at room temperature for about a week and in the fridge for one year or so.

The final candy has a sugar-crisp exterior and
chewy moist interior with a crystalline texture

Winter Melon Candies Around the World

Other than in Sri Lanka, you will also find winter melon candies, especially in some other Asian countries.

The most common type is dry winter melon candies like Sri Lankan Puhul Dosi. You will also find winter melon candies dipped in sugar syrup. There are many other varieties as well.

In India, it is called Petha, a very famous sweet from the city of Taj Mahal, Agra. You will find many varieties of pethas in different shapes, colors, and flavors.

In the Philippines, it is called Kundol candies. The Chinese version is called Aka Tung Kua 冬瓜糖 and is used in making Chinese moon cakes.

What Is a Winter Melon?

Winter melon belongs to the gourd family, or the cucurbit family; and despite the name, it grows in warm climates.

Winter melon is a vegetable with a pale green exterior and white heavily seeded inside. Fresh winter melon is pretty bland and the texture is firm but soft.

It is also called ash gourd, wax gourd, white gourd, and winter gourd. It is also known as white pumpkin, Alu Puhul (Sinhalese), and Kashiphal (Hindi). Other names include Safed Petha (Hindi), Pushnikai (Tamil), and Dong Gua (Chinese).

A winter melon gets its name because you can buy it during the summertime when it is plentiful. It can be stored for months to be used during the late fall and winter seasons.

In Southeast Asia, it is called an ash gourd because it has a protective white powdery covering on its fruit. This fruit is commonly used in soups, curries, sweets, desserts, and beverages.

How to Make Sri Lankan Puhul Dosi
(Homemade Candied Winter Melon)?

Puhul Dosi or Candied winter melon is made by cooking the melon pieces in heavy syrup. You will feel it is a somewhat difficult task especially when you make them for the first time.

There are a few important steps we need to take to get it right and perfect. Furthermore, it takes about two days or so before it is ready to be used.

You can prepare a simple Puhul Dosi or candied winter melon using only 3 ingredients. You need ash gourd (winter melon), sugar, and water. The first time, I tried making them only with these 3 ingredients but I was not satisfied with the result. They were not crunchy like store-bought ones.

Then I was eager to know what I was doing wrong… I was searching for the correct method to make perfect Puhul Dosi!!! I read so many articles/posts on the internet. Then I came to know about two more ingredients used in winter melon candy recipes. They are alum and lime (it is chemical lime, not the citrus fruit)

Alum VS. Lime

Lime and alum are two substances used in preserving and pickling food. They differ in their chemical composition and role. Some recipes call for Alum. Some recipes call for Lime. Rarely, there is a recipe that even uses both of them.

General safety disclaimer

You can buy these two ingredients online. According to internet sources, food-grade alum and lime are safe to use in small amounts. You can get more info on the internet and always refer to the current food safety guidelines.

The reader must take the responsibility to review the listed ingredients before using them. This ensures none of the ingredients cause potential adverse effects to anyone consuming the food.

Why is Alum used in making winter melon candy?

I used alum because it is widely available in Japan. It is a very simple step. You need to soak the melon pieces in lime or alum water before cooking them in the sugar syrup. I used alum water and it came out perfect and I am here with the recipe.

Now, you must be wondering why this recipe uses Alum. Alum makes the melon crispy and transparent. It also prevents the melon from falling apart (doesn’t become puree) when cooking. You need to soak the melon pieces in alum water (1/2 teaspoon per 1L of water) before cooking.

IMPORTANT: Alum has aluminum that is toxic to humans. Make sure the melon pieces are thoroughly washed after soaking them in alum solution.

You will find more details about alum below. Just keep reading…

Why is lime used in making winter melon candy?

I have not used lime to make Puhul Dosi or Winter melon Candies. But, you will find many winter melon candy recipes that use lime.

The lime is in the form of Calcium Hydroxide (Ca(OH)₂). Calcium hydroxide has many names including hydrated lime, lime powder, limestone, slaked lime, and pickling lime. Pickling Lime is used in the pickling of vegetables. In Sri Lanka, it is called Hunu හුණු and used in Bulath Vita බුලත් විට (A Chew of betel). In India, it is called Chuna and used in Paan (A Chew of betel).

What makes lime unique is its ability to add crunchiness and firmness to vegetables while acting as a natural preservative. But, too much lime in the solution will make the melon yellowish. Dissolve about 1 teaspoon of lime in about 1L of water. Soak the melon pieces in lime water for 3 hours to 6 hours.

You will find more details about chemical lime below. Just keep reading…

What is Alum?

Alum is a versatile substance. It has been used for centuries in some cultures across the world. They use it in various ways, from food preservation to cosmetic and medicinal applications. The most common type of alum used in foods is potassium alum. It is also known as potassium aluminum sulfate. This alum is a fine white powder that is odorless and colorless.

In some countries, it has been used in food preparation since ancient times;

• For pickling and canning, as it can help preserve the crispness of fruits and vegetables.
• Used as a color stabilizer to preserve the freshness and color of fruits and vegetables
• Prevents food from falling apart when boiled.
• Used as a preservative as it can reduce bacterial growth extending shelf life.

In Japan, alum is called Myouban (ミョウバン). It is used as a color stabilizer for pickled foods like eggplant. It also prevents potatoes and chestnuts from falling apart when boiled. Additionally, it serves as a quality stabilizer.

IMPORTANT:
Alum is no longer recommended for food preparation. As the name Alum or Potassium Aluminum Sulfate suggests, alum contains aluminum. Aluminum is a dangerous mineral for which intake limits are strictly regulated due to concerns about its toxicity. So standards have been set for the amount used to ensure safety for the human body.

What is the Lime?

The Lime is in the form of Calcium Hydroxide (Ca(OH)₂). Calcium hydroxide has many names. These include hydrated lime, lime powder, limestone, caustic lime, builders’ lime, slaked lime,  and pickling lime. Pickling Lime is used in the pickling of vegetables.

Because of its low toxicity and mildness, chemical lime is widely used in the food industry. A food-grade quality version of Calcium hydroxide with no impurities is safe.

IMPORTANT: It is very important to understand the different types of chemical lime.

• DO NOT use industrial-grade calcium hydroxide. Ingesting it can result in calcium hydroxide poisoning. This can lead to severe injury or death.
• It is crucial to know the difference between Calcium Oxide (CaO) and Calcium Hydroxide (Ca(OH)₂).
• Calcium oxide (or quicklime) is only used for building and chemical purposes. It is very dangerous. So never use it.

Read more to learn more about alum and lime…..
Pickling Lime vs Alum: What’s the Difference?
About Alum: How to Use, Substitute, and How to Store

Useful Tips for Making Perfect
Puhul Dosi (Winter Melon Candy)

Soak in alum or lime water

To make crunchy melon candies, soak the melon pieces in alum or lime water before cooking in the sugar syrup. (Disclaimer: The reader must take the responsibility to review the ingredients before using them)

Cook shortly in the boiling water

After soaking in alum or lime water, melon pieces are cooked shortly in boiling water until transparent. Don’t cook the melon pieces too long otherwise, they will become too soft.

Use White Sugar

Use white granulated sugar to get a translucent candy. Using brown sugar will result in dark-colored candies.

Determining the Amount of Sugar

Remove the peel, seeds, and pulp. Weigh the winter melon pieces. The amount of sugar used for the sugar syrup is equal to the weight of the melon pieces. You can use more or less sugar as needed. You will need more sugar (about 500g) for sugar-coating.

Leave the melon in the sugar syrup overnight

After simmering the melon pieces in a simple sugar syrup, leave them in the syrup overnight undisturbed. This will ensure that the chunks absorb the sugar syrup well.

Cook in the sugar syrup

The melon is placed in an increasingly stronger solution of heated sugar syrup. The syrup gradually replaces the water content of the melon. The syrup must penetrate the inside of the melon pieces so that they can be preserved for a long period. The concentration of the syrup must be carefully controlled to achieve the perfect result.

More Sri Lankan Recipes to Try!!

Sri Lankan Puhul Dosi
(Homemade Candied Winter Melon)
Step-by-Step Recipe

Cuisine: Sri Lankan
Course: Sweets
Prep Time: 20 minutes
Soaking Time: 2 hours
Cook Time: 30 minutes
Recipe Servings: 1 kg (approx.)

Ingredients

• 1 kg (approx.) winter melon (see the notes)
• 1/2 tsp Alum (see the notes)
• Water, as needed
• 1 kg sugar for sugar syrup, or as needed
• 500 g sugar for coating, or as needed

Notes

• You will need about 1 kg of winter melon after peeling and removing seeds and pulp
• Make sure to use food-grade alum. You can use food-grade chemical lime instead of alum.
• The reader must take the responsibility to review the ingredients before using them.

Instructions

Prepare the Winter melon

Use a well-ripped winter melon or ash gourd.

Cut the winter melon into quarters. Remove the outer green skin, middle core, and seeds. Now, prick them with a fork all over.

Cut approximately 1kg of winter melon into thick pieces.

Soak in the Alum or Lime Water and Drain

Dissolve about 1/2 teaspoon of alum in 1 L of water to make alum water. Add winter melon pieces and soak for about 2 hours. Make sure to cover all the pieces with enough alum water.

If you use pickling lime, dissolve about 1 tsp of it in 1 L water to make lime water. Soak diced melon for around 3 to 6 hours in the lime solution.

After soaking, drain using a strainer. Wash thoroughly under running water 3 to 4 times until all the alum or lime is removed.

Boil in the Water

Boil enough water in a large pot that can cover all the melon pieces. Add the melon pieces and blanch in boiling water for about 5 minutes until transparent. Don’t cook too long otherwise, they will be too soft. Drain using a strainer and remove water as much as possible.

Simmer in the Sugar Syrup

Meanwhile, add about 300 ml of water and 1/4 amount of sugar (250g) in a pot. Heat over medium heat stirring till the sugar dissolves and then turn down the heat to low. Add the drained melon to the pot of syrup and simmer for about 5 minutes. Do not let it boil. Now turn off the stove and take the pot from the stove. Leave the melon in the syrup overnight undisturbed so that chunks will absorb the sugar syrup well.

Cook in the Sugar Syrup

Next day, turn on the stove to low heat and place the pot with melon. Add 1/4 amount of sugar (250g). Stir gently until all the sugar has melted. Keep stirring at regular intervals. When the sugar syrup reaches a honey-like consistency, add another 1/4 amount of sugar (250g) and continue cooking. When sugar syrup gets thick in consistency, turn off the flame. Make sure the melon and sugar syrup don’t burn. Let the melon in the syrup until cooled.

Remove only the melon pieces with a slotted spoon leaving the sugar syrup in the pot.

Add the last 1/4 (250g) of the sugar to the syrup left in the pot. Stir gently until all the sugar has melted. Add melon pieces back into the pan and continue to cook on low heat. Keep cooking until the syrup runs dry, the sugar is crystallized and all the melon pieces are coated. Now turn off the stove and let the melon cool down.

Coat with the Sugar

Transfer the pieces to parchment paper to cool completely. Keep them separate from each other to avoid sticking together.

Add about 250g of sugar to a plate. Roll the melon pieces one by one in the sugar. In the beginning, the sugar that is in contact with the pieces will melt. You need to add more sugar as needed. Then continue coating sugar until the outer layer remains coated with sugar granules. It is very important to let the melon pieces cool down before coating them with sugar.

Eventually, the melted-sugar layer will solidify holding a top sugar dust layer. The outer will become crunchy and dry while the inner part will be soft and juicy. You can store them in an airtight container at room temperature for one week. You can also store them in the fridge for several months.

Serve & Enjoy!!

Serve and Enjoy the yummy Puhul Dosi or Winter melon Candies.

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I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld

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