Time and servings
Time and servings
Ingredients
- 500 grams ash gourd / winter melon / boodu kumbalakai
- ½ tsp limestone / chuna
- 1½ cup sugar
- 3 pods cardamom / elachi
- few saffron / kesar
- pinch saffron food colour
- 1 tsp kewda water
Instructions
- firstly, slice ash gourd to cubes removing the skin and seed flesh completely.
- now poke the ash gourd pieces from all sides. keep aside.
- in a large bowl take 4 cup water and dissolve ½ tsp limestone / chuna.
- now add in chopped ash gourd and stir well.
- soak for 24 hours mixing in between every 3 hours.
- rinse and wash ash gourd pieces by rubbing each and every cube.
- now in a saucepan heat 4 cup water and get to a boil.
- add in washed ash gourd pieces and cook stirring occasionally.
- boil for 12 -15 minutes .
- further, in a large kadai take 1½ cup sugar, 3 pods cardamom, few saffrons and pinch saffron food colour.
- also, add ¼ cup water and dissolve sugar stirring well.
- once the sugar dissolves, add in cooked ash gourd.
- stir well, and boil for 10 minutes.
- now place the petha in a plate or a wire mesh to cool completely for at least 12 hours.
- finally, serve agra petha or store in an airtight container and enjoy.
Step-by-step
1
now in a saucepan heat 4 cup water and get to a boil.
2
add in washed ash gourd pieces and cook stirring occasionally.
3
boil for 12 -15 minutes or until the ash gourd pieces are cooked yet retain their shape.
4
drain off the water and rinse with cold water, to stop the cooking process.
5
further, in a large kadai take 1½ cup sugar, 3 pods cardamom, few saffrons and pinch saffron food colour.
6
also, add ¼ cup water and dissolve sugar stirring well.
7
once the sugar dissolves, add in cooked ash gourd.
8
stir well, and boil for 10 minutes.
9
also stir occasionally, until the sugar syrup thickens and turns honey consistency.
10
now add 1 tsp kewda water for more flavour.
11
boil until the sugar syrup turns thick and glossy.
12
now place the petha in a plate or a wire mesh to cool completely for at least 12 hours.
13
finally, serve agra petha or store in an airtight container and enjoy for a month when refrigerated.
Cleaning & soaking ash gourd
-
firstly, slice ash gourd to cubes removing the skin and seed flesh completely.
-
make sure to remove the skin completely, else petha will not be firm.
-
now poke the ash gourd pieces from all sides. keep aside.
-
in a large bowl take 4 cup water and dissolve ½ tsp limestone / chuna.
-
stir well, dissolving limestone completely.
-
now add in chopped ash gourd and stir well.
-
soak for 24 hours mixing in between every 3 hours.
-
after 24 hours, ash gourd pieces have turned whitish and firmer.
-
drain off the limestone water completely.
- rinse and wash ash gourd pieces by rubbing each and every cube.
- wash them at least 5 times removing all the traces of limestone.
Video
Notes
- firstly, use fresh ash gourd as they will be more form.
- also, add colour and flavour of your choice, to make it more attractive.
- additionally, to prepare white petha, do not add any colour.
- furthermore, angoori petha is rolled in desiccated coconut.
- finally, cool the agra petha completely before serving to get a crisp outer sugar layer and juicy inside.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/agra-petha-recipe-angoori-petha-sweet/