Agra Ka Petha



Main Ingredients

  • 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.

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