Petha

PETHA

Ingredients: 

• 1 kg. Firm white pumpkin
• 800 gms. sugar
• 2 tsp. calcium hydroxide (kitchen lime)
• 1/2 tsp. alum powder
• 1 tsp. rose water
• 3-4 drops kewra essence
• 2 cups water

Method

• Dissolve alum in 1/2 cup water. Keep aside.
• Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
• Peel pumpkin, dicard seeds, mushy centre.
• Cut into 1"x2"x1" rectangular blocks or as desired.
• Prick all over with a metal skewer or fork.
• Put pieces in lime water. Soak for 30-35 minutes.
• Drain, wash under clean running water for 2-3 minutes.
• Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
• Drain, boil pieces in a large heavy pan, till a little soft and exuding water.
• Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
• Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
• Keep covered with a mesh, overnight.
• Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
• Drain out excess syrup, sprinkle essence and rose water.
• Cool completely, refrigerate.