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Agra Ka Petha Recipe - 3 types (Dry petha, Coconut Petha & Kesar Angoori Petha)

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.
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Prep Time 1 hour
Cook Time 1 hour
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