Calabash (bottle gourd) Vegetarian Dessert


1.5 – 2 lb calabash/bottle gourd
125g milk powder
1 tsp vanilla essence
1 ½ tbsp custard powder
150g sugar
1 can evaporated milk (410g)
1 can cooking cream (155g)
25 almonds, sliced


  1. Peel and grate the calabash, not the seeds.
  2. Boil the grated calabash with half cup of water on medium-low fire.
  3. At the same time, whisk the milk powder with 2 cups of water and boil on low fire. Melt the custard in ¼ cup of cold water, add it to the heated milk along with sugar and vanilla essence. Let boil while always stirring.
  4. Add the boiling calabash to the milk mixture – pushing the fire to medium-low. Keep stirring.
  5. After 3-4 minutes, add the evaporated milk to the mixture and let boil for 10-13 minutes. Taste the sugar and put some more if required.
  6. Add the cooking cream, sliced almond and mix well. Switch off fire.
  7. Pour mixture in several small bowls or one large pan and refrigerate until to be served. I sprinkled sliced almonds over the mixture in each bowl as deco.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s