Assuming there is anything that comes near the ubiquity of Taj Mahal from Agra, it is the tasty and famous Agra Ka Petha, a well known Indian sweet from the state. It is clear looking, delicate, chewy and candy-like, eaten dry or dunked in sugar syrup (chashni). Petha is known to be produced using debris gourd vegetable, otherwise called winter melon or white pumpkin. Petha is of rectangular or round and hollow shape and adored by children and grown-ups the same. With the developing interest of this Indian pastry, there is currently a wide assortment of Petha accessible including kesar petha and angoori petha. Despite the fact that cooking petha at home can be a colossal errand, however our recipe here will make it somewhat simple for you to have the option to partake in this delightful treat at home!
Elements of Petha1 Kg White pumpkin (huge and hard)
2 tsp Chemical lime
3 cups Sugar
3 cups Water
2 tbsp Milk blended in with
2 tbsp water
1 tbsp Lemon juice
3-4 Green cardamoms-stripped and crushed
1 tsp Gulab jal
The most effective method to Make Petha
1. Peel the pumpkin, eliminate the seeds and the delicate, stringy portion.
2. Cut into enormous thick slices.
3. Prick well with a fork all over.
4. Dissolve 1 teaspoon of substance lime in sufficient water to cover the pumpkin pieces.
5. Soak them in this water and wash well. Cut into cubes.
6. Make lime water arrangement with the excess tsp of substance lime.
7. Soak the pumpkin pieces again in the newly made lime water for 2 hours.
8. Drain pieces and wash completely, pressing out water and flushing again so that no hint of lime remains.
9. Boil enough water to take in the pumpkin pieces, add the parts of it and cook till delicate and transparent.
10. Meanwhile, fill 3 cups of water and the sugar in a dish; place over low intensity, mixing till sugar breaks down. Bring to a boil.
11. Add the lemon juice and the cardamoms and cook till it comes to ‘one string’ consistency.
12. Skim off any froth that might gather at the edges of the pan.
13. Keep the syrup warm.
14. When the pumpkin pieces are cooked, channel with an opened spoon and move into the syrup.
15. Simmer several minutes, take off oven and add the rose water and blend well.
16. Cool and serve.
