Petha


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White pumpkin cooked in sugar syrup is a delicacy from agra in north india where this variety of pumpkin grows abundantly.

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Makes 30 servings
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Ingredients

Method
  1. Peel and deseed the pumpkin and cut it into 25 mm. (1") squares.
  2. Prick each piece with a fork at close intervals.
  3. Rub the pumpkin pieces with the slaked lime and keep them aside for 10 to 15 minutes. Wash the pumpkin pieces thoroughly. Drain and keep aside.
  4. In a heavy bottomed pan, dissolve the sugar in 2 cups of water and bring it to boil.
  5. Skimm off any impurities floating on the surface using a slotted spoon.
  6. Simmer till the syrup is of 1 string consistency and add the pumpkin pieces.
  7. Simmer for 10 to 15 minutes till the syrup is of 3 string consistency. Remove from the fire.
  8. Allow it to harden a little overnight in a cool place.
  9. Store in a cool place. Petha keeps well for several days.

Tips
  1. You need good quality ripe ash gourd (petha) to make this sweet.
  2. The skin of the gourd should be whitish green in colour which indicates the petha is ripe enough to be used.
RECIPE SOURCE : MithaiBuy this cookbook
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 Reviewed By
Foodie #559116June 12, 2013

Excellent

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Reviewed June 12, 2013by Foodie #559116

Excellent

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