Angoori Petha


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A variation of the famous Agra ka Petha.

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Makes 40 pieces.
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  1. Peel and deseed the pumpkin. Using a melon scoop, scoop out balls from the pumpkin.
  2. Prick each pumpkin ball with a fork at close intervals.
  3. Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
  4. Wash the pumpkin balls thoroughly. Drain and keep aside.
  5. In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil.
  6. Skim off any impurities floating on the surface, using a slotted spoon.
  7. Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely.
  8. Drain form the sugar syrup and roll the petha balls in desiccated coconut.
  9. Cool completely.

  2. Cut the pumpkin into 25 mm. (1") squares and then folow the above recipe from step 2. Do not roll in desiccated coconut.
  4. Slice the pumpkin into thin slices (approx. 15 to 20 slices) using a wafer slicer and then follow the above recipe from step 2.
  5. Do not roll in desiccated coconut.
RECIPE SOURCE : MithaiBuy this cookbook
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