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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.
- Peel and deseed the pumpkin and cut it into 25 mm. (1") squares.
- Prick each piece with a fork at close intervals.
- 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.
- In a heavy bottomed pan, dissolve the sugar in 2 cups of water and bring it to boil.
- Skimm off any impurities floating on the surface using a slotted spoon.
- Simmer till the syrup is of 1 string consistency and add the pumpkin pieces.
- Simmer for 10 to 15 minutes till the syrup is of 3 string consistency. Remove from the fire.
- Allow it to harden a little overnight in a cool place.
- Store in a cool place. Petha keeps well for several days.
- You need good quality ripe ash gourd (petha) to make this sweet.
- The skin of the gourd should be whitish green in colour which indicates the petha is ripe enough to be used.
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