03 Apr Agra Ka Petha Recipe – 3 types (Dry petha, Coconut Petha & Kesar Angoori Petha)

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Last Updated on April 3, 2025 by blessmyfoodbypayal

Agra Ka Petha Recipe – 3 types (Dry petha, Coconut Petha & Kesar Angoori Petha) with step wise pictorial and video method.

Agra ka Petha is a popular sweet made up of ash gourd which is like a white sweet candy.

Where ever there’s a mention of Agra, simultaneously with Taja Mahal, the another thing strikes to the mind is it’s most popular sweet petha.

Agar ka Petha is made with Ash Gourd which is called by many other names like Raakh Laukee, Kuvda, winter melon and white pumpkin.

This speciality of Agra is being loved by one and all across India that it’s been made and available in almost every nook and corner of the country.

These was a time when only one type of petha was made which is in big chunks and is being dried after soaking in sugar syrup, popularly called Dry Petha.

But with the passage of time and with the enhancement of love for petha, makers started making different varieties which includes coconut petha, paan petha, chocolate petha, Gulab petha, Rasbhari petha and last but not the least, Kesar angoori petha.

However Kesar Angoori Petha is not just one type of petha but if you don’t add kesar, same becomes Angoori Petha and in Angoori Petha, when you add saffron, the same turns out to be Kesar Angoori Petha.

Making petha at home is a time taking process but not difficult. It’s time taking not because it is tedious but because you need to give lots of resting time at each stage.

On first day, we soaked the ash gourd in chuna water, on second day we left the petha to remain soaked in sugar syrup, on third day, we left the petha under fan to dry (only in case of dry petha).

And four days don’t mean that you have to work from morning to evening but just give half an hour or more on each day and this delicious homemade petha can be all yours.

STORAGE

DRY PETHA : as it has lower moisture, its shelf life is about 2 to 3 months. Better store in refrigerator.

COCONUT PETHA is not as dry as dry petha but it is out of sugar syrup, so it’s shelf life is 15 to 30 days.

ANGOORI PETHA is soft and full of moisture due to sugar syrup, hence it’s shelf life is 7 to 10 days but all need to be stored in refrigerator.

STEPWISE PICTORIAL RECIPE OF AGRA KA PETHA RECIPE

CUTTING OF PETHA

Cut the white pumpkin in a round shape.

Remove the centre part carrying seeds.

We are making petha in 3 different shapes, so for regular pieces, cut petha in big chunks and remove their skin.

For angoori petha, we have cut pumpkin in angoor/grapes shape and for that, you need to have a particular tool. If you don’t have, just skip this shape and go for routine chunks.

For coconut petha, we have cut pumpkin into cylindrical shapes, which again calls for some cylindrical shaped cutter. Skip if you don’t have.

After washing them, just poke each and every piece with a fork or toothpick. At this stage we weight the pumpkin and it came to 1250 grams.

SOAKING OF PUMPKIN

Dissolve chemical lime/chuna in enough water.

Add the entire pumpkin and mix well.

Put a lid and soak overnight. As much as possible, do stir it in every 3 hours.

In the morning, pumpkin pieces will turn white and firm.

WASHING PUMPKIN

Remember, this time white pumpkin has to be washed so well that there remains no traces of chuna in them. For that, wash the white pumpkin for atleast 12 to 15 times by changing water every time and by rubbing each piece of pumpkin.

BOILING PUMPKIN

Boil water in a big pot. Add white pumpkin pieces.

Initially boil with a lid on, for atleast 15 minutes.

Thereafter boil with lid of for further 15 minutes or until pumpkin turns translucent.

Drain.

COOKING PETHA

Take water, cardamoms & sugar in a wide pan. The quantity of sugar has to be half of the white pumpkin and pumpkin is 1250 grams.

Let water boil and sugar almost melt.

Add pumpkin pieces.

Cook them on low to medium heat by stirring occasionally.

Cook till the sugar syrup attains double string.

Remove the pan from the heat and add kewra water. Let the pumpkin pieces remain soaked for atleast 8 hours or overnight.

MAKING OF DRY PETHA

We picked up the big chunks and arranged on a sieve having a plate underneath.

Keep it under the fan for 10-12 hours.

MAKING OF COCONUT PETHA

We picked cylindrical petha and rolled them in desiccated coconut. It can be enjoyed immediately without letting dry.

MAKING OF ANGOORI PETHA

Take 3-4 tbsp of warm sugar syrup and mix it with saffron. Add it to the pan.

Also add saffron food colour, if you want. Mix.

Let the petha remain soaked for an hour and here we have angoori petha.

Finally we have 3 types of petha. Dry petha, coconut petha and kesar angoori petha.

ALSO SEE :

AGRA KA PETHA RECIPE – RECIPE CARD

Agra ka Petha Recipe - 3 types

blessmyfoodbypayal

Agra ka Petha Recipe involves boiling ash gourd, soaking in lime water, and cooking with sugar syrup for a translucent treat.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Course Sweets

Cuisine agra, Indian

Servings 800 grams

Ingredients

1 cup = 250 ml

FOR WASHING & SOAKING

1 white pumpkin
1 tbsp chemical lime/chuna (available at paan shop)
Lots of water

FOR COOKING PETHA

625 gram sugar (half of the quantity of white pumpkin after cutting)
1/2 cup water
4 green cardamoms (crushed)
8-10 drops of kewra water

FOR KESAR ANGOORI PETHA

2 pinches of saffron
Pinch of saffron food colour

FOR COCONUT FLAVOUR

Desiccated Coconut as required

Instructions

CUTTING OF PETHA

Cut the white pumpkin in a round shape.
Remove the centre part carrying seeds.
We are making petha in 3 different shapes, so for regular pieces, cut petha in big chunks and remove their skin.
For angoori petha, we have cut pumpkin in angoor/grapes shape and for that, you need to have a particular tool. If you don't have, just skip this shape and go for routine chunks.
For coconut petha, we have cut pumpkin into cylindrical shapes, which again calls for some cylindrical shaped cutter. Skip if you don't have.
After washing them, just poke each and every piece with a fork or toothpick. At this stage we weight the pumpkin and it came to 1250 grams.

SOAKING OF PUMPKIN

Dissolve chemical lime/chuna in enough water.
Add the entire pumpkin and mix well.
Put a lid and soak overnight. As much as possible, do stir it in every 3 hours.
In the morning, pumpkin pieces will turn white and firm.

WASHING PUMPKIN

Remember, this time white pumpkin has to be washed so well that there remains no traces of chuna in them. For that, wash the white pumpkin for atleast 12 to 15 times by changing water every time and by rubbing each piece of pumpkin.

BOILING PUMPKIN

Boil water in a big pot.
Add white pumpkin pieces.
Initially boil with a lid on, for atleast 15 minutes.
Thereafter boil with lid of for further 15 minutes or until pumpkin turns translucent.
Drain.

COOKING PETHA

Take water, cardamoms & sugar in a wide pan. The quantity of sugar has to be half of the white pumpkin and pumpkin is 1250 grams.
Let water boil and sugar almost melt.
Add pumpkin pieces.
Cook them on low to medium heat by stirring occasionally.
Cook till the sugar syrup attains double string.
Remove the pan from the heat and add kewra water. Let the pumpkin pieces remain soaked for atleast 8 hours or overnight.

MAKING OF DRY PETHA

We picked up the big chunks and arranged on a sieve having a plate underneath.
Keep it under the fan for 10-12 hours.

MAKING OF COCONUT PETHA

We picked cylindrical petha and rolled them in desiccated coconut. It can be enjoyed immediately without letting dry.

MAKING OF ANGOORI PETHA

Take 3-4 tbsp of warm sugar syrup and mix it with saffron.
Add it to the pan.
Also add saffron food colour, if you want. Mix.
Let the petha remain soaked for an hour and here we have angoori petha.
Finally we have 3 types of petha. Dry petha, coconut petha and kesar angoori petha.

Keyword Agra ka Petha Recipe - 3 types