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Petha is a popular Indian sweet. It is soft chewy and candy-like, eaten dry or dipped in sugar syrup (chashni). It is known to have originated in Agra.

Petha Petha


: Niru Gupta

Recipe Cook Time

: 3 Hours

Recipe Rating

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  • 1 kg white pumpkin-large and hard

     2 tsp chemical lime

    3/4 kg (3 cups) sugar

    3 cups water

    2 Tbsp milk mixed with 2 tbsp water

    1 Tbsp lemon juice

    3-4 green cardamoms-peeled and crushed

    1 tsp gulab jal


Peel the pumpkin, remove the seeds and the soft, fibrous portion.

Cut into large thick slices.

Prick well with a fork all over.

Dissolve 1 tsp of chemical lime in enough water to cover the pumpkin pieces.

Soak them in this water and wash well. Cut into cubes.

Make lime water solution with the remaining tsp of chemical lime.

Soak the pumpkin pieces once more in the freshly made lime water for 2 hours.

Drain pieces and wash thoroughly, squeezing out water and rinsing again so that no trace of lime remains.

Boil enough water to take in the pumpkin pieces, add the pieces to it and cook till soft and transparent.

Meanwhile, fill 3 cups of water and the sugar in a pan; place over low heat, stirring till sugar dissolves. Bring to a boil.

Add the lemon juice and the cardamoms and cook till it reaches 'one thread' consistency.

Skim off any foam that may collect along the sides of the pan.

Keep the syrup warm.

When the pumpkin pieces are cooked, drain with a slotted spoon and transfer into the syrup.

Simmer for a couple minutes, take off stove and add the rose water and mix well.

Cool and serve.

Key Ingredients: Pumpkin, Sugar, Lemon Juice, Green Cardamom, Rose Water




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