Anyone up for some Kantola Kulfi?

Satwik: At the LFC meetup, KYDI swap ingredients got their own nicknames. I was told we can make a dessert out of this.

Shruti: Ooooh, a difficult one!

Anita: With this? Or parwal? Dessert… Maybe clean the insides, boil and throw away the water, then fill with mawa and dry fruits, and coat with sugar syrup! 

Meherjee: As far as I know, we can fry or make masala curry with this vegetable.

Smit: I have a friend who makes the most beautiful stuffed Kantola, where she blanches this and then fills it like a cannelloni. I can see it working for a dessert with a sweet frangipani filling that’s then potentially baked, or even within a fruit tart. Possibly. Or maybe like a lauki ka sheera?

Anita: Stuffing, yes, but no sheera. Need to clear the bitterness from the skin and infuse some nice sweet fragrance. 

Smit: I mean, if people are putting onions in kheer, why not?

Anita: If we can make this into dessert, then big brother karela will be getting ready for a makeover. Let us leave some for savouries! Poor diabetics for years relying on these bitter vegetables.

Anita: Onions also work similarly; wash, boil, remove their pungency, then use them like small vermicelli in kheer. This will be similar to the Kesari I made with green chillies. I took Bhaji mirch, boiled them well, ground them with capsicum, then used that puree in the Kesari. As if I have no other ingredient for a sweet.

Shyam: For a dessert:
1.Cut the kantola into halves.

2. Remove the seeds 
3. Boil it 5 times with water. 
4. Boil it once in a sugar syrup, add cinnamon, star anise, and cloves. Remove after 3 minutes and let it rest for 10 minutes in the same liquid. 
5. Make a thick khoya for stuffing, or make a paste out of it and cook in ghee.

Add milk and your kulfi is ready! 

Satwik: Thanks man! Kulfi is out of syllabus!