- 1 kg White Pumpkin (firm)
- 2 tsp Calcium Hydroxide (kitchen lime)
- ½ tsp Alum Powder (Fitkari)
- 3 drops Screwpine Essence (Kewra)
- 800 gm Sugar
- 1 tsp Rose Water
- 2 cups Water
How to make Petha:
- Dissolve alum powder in water (½ cup) and keep it aside.
- Dissolve kitchen lime in 1 liter water, strain with a clean cloth twice if required, and keep it aside.
- Wash, peel and deseed the pumpkin. Cut it into 25 mm. (1″) squares and prick each piece with a fork all over.
- Soak the pieces in lime water for 30 minutes.
- Drain the lime water and wash the pieces thoroughly under clean running water for 2-3 minutes.
- Put the pumpkin pieces in a bowl. Pour alum water on the pieces and shake the bowl so that all the pieces get evenly coated.
- Drain the alum water. Take sufficient amount of water in a heavy bottomed pan and boil the pumpkin pieces till they become soft and transparent.
- In the meantime, make syrup of sugar and water of 2 thread consistency.
- Put drained pumpkin pieces in the sugar syrup and boil till syrup becomes thick again.
- Turn off the flame and take out the pieces.
- Keep covered the syrup with a mesh, overnight.
- Again boil the syrup and add the pieces.
- Cook it for 3-4 minutes and turn off the flame. Let the pieces cool.
- Now sprinkle Kewra and rose water over the pieces. Allow petha to cool completely. Refrigerate it.
- Petha is ready to serve.