Agra Petha Recipe

This article was last updated on April 16, 2022

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Agra Petha 


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.

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