Use this pumpkin for love cake or it is good just for eating as a candy.

INGREDIENTS:

• 1 1/2 lb. White pumpkin (before peeling)
• 1 lb. Sugar
• 1/2 Wineglass rose-water
• 1/4 Pint water (1/2 cup)

METHOD:

• Peel the pumpkin thinley.
• Prick the pumpkin well with a fork.
• Cut into two halves, then cut each half into about few pieces.
• Remove the seeds and pulp.
• The pumpkin pieces should weigh around 1(one) pound after peeling and removing seeds and pulp.
• Prick each piece well again and squeeze water out from each piece, makesure to keep the pumpkin pieces whole and not broken.
• Put the sugar and pour the water into a preserving pan, boil and keep stirring till very thick.
• After that add the pumpkin pieces and boil again, constantly stirring.
• When the sugar syrup is very thick again, add the rose-water (pint water).
• As the syrup thickens, reduce the heat and stir carefully to that all pieces are well coated with sugar.
• Take off of the fire and stir well until the sugar crystalizes.
• Remove the pieces from the pan and place onto a sheet of wax paper or tray and allow to cool.
• Store in a dry sealed box.