4 kgs white pumpkin (ash gourd or petha)
1/4 teaspoon slaked lime (chuna)
3 cups sugar
Petha Mithai

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. Skim off any impurities floating on the surface using a slotted spoon.
Simmer till the syrup is of 1 string consistency. Remove from the fire. Cool completely in the sugar syrup and then drain. Allow it to harden a little overnight in a cool place. Store in a cool place.
Note: 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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