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Petha Recipe

How to make Petha

About Petha Recipe | Agra Ka Petha Recipe: If there is anything that comes close to the popularity of Taj Mahal from Agra, it is the delicious and popular Agra Ka Petha, a popular Indian sweet from the state. It is translucent looking, soft, chewy and candy-like, eaten dry or dipped in sugar syrup (chashni). Petha is known to be made from ash gourd vegetable, also known as winter melon or white pumpkin. Petha is of rectangular or cylindrical shape and loved by kids and adults alike. With the growing demand of this Indian dessert, there is now a wide variety of Petha available including kesar petha and angoori petha. Although cooking petha at home can be a huge task, but our recipe here will make it a little easy for you to be able to enjoy this delicious treat at home!

  • Total Cook Time3 hrs 30 mins
  • Prep Time 20 mins
  • Cook Time3 hrs 10 mins
  • Recipe Servings6
  • Expert

Ingredients of Petha

  • 1 Kg White pumpkin (large and hard)
  • 2 tsp Chemical lime
  • 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

How to Make Petha

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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 teaspoon 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.
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