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# Petha Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 500 grams |
## 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
1. firstly, slice ash gourd to cubes removing the skin and seed flesh completely.
2. now poke the ash gourd pieces from all sides. keep aside.
3. in a large bowl take 4 cup water and dissolve ½ tsp limestone / chuna.
4. now add in chopped ash gourd and stir well.
5. soak for 24 hours mixing in between every 3 hours.
6. rinse and wash ash gourd pieces by rubbing each and every cube.
7. now in a saucepan heat 4 cup water and get to a boil.
8. add in washed ash gourd pieces and cook stirring occasionally.
9. boil for 12 -15 minutes .
10. further, in a large kadai take 1½ cup sugar, 3 pods cardamom, few saffrons and pinch saffron food colour.
11. also, add ¼ cup water and dissolve sugar stirring well.
12. once the sugar dissolves, add in cooked ash gourd.
13. stir well, and boil for 10 minutes.
14. now place the petha in a plate or a wire mesh to cool completely for at least 12 hours.
15. finally, serve agra petha or store in an airtight container and enjoy.
## Step-by-step
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 or until the ash gourd pieces are cooked yet retain their shape.
drain off the water and rinse with cold water, to stop the cooking process.
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.
also stir occasionally, until the sugar syrup thickens and turns honey consistency.
now add 1 tsp kewda water for more flavour.
boil until the sugar syrup turns thick and glossy.
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 for a month when refrigerated.
## Cleaning & soaking ash gourd
1. firstly, slice ash gourd to cubes removing the skin and seed flesh completely.
2. make sure to remove the skin completely, else petha will not be firm.
3. now poke the ash gourd pieces from all sides. keep aside.
4. in a large bowl take 4 cup water and dissolve ½ tsp limestone / chuna.
5. stir well, dissolving limestone completely.
6. now add in chopped ash gourd and stir well.
7. soak for 24 hours mixing in between every 3 hours.
8. after 24 hours, ash gourd pieces have turned whitish and firmer.
9. drain off the limestone water completely.
10. rinse and wash ash gourd pieces by rubbing each and every cube.
11. 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/](https://hebbarskitchen.com/agra-petha-recipe-angoori-petha-sweet/)
2. make sure to remove the skin completely, else petha will not be firm.
3. now poke the ash gourd pieces from all sides. keep aside.
4. in a large bowl take 4 cup water and dissolve ½ tsp limestone / chuna.
5. stir well, dissolving limestone completely.
6. now add in chopped ash gourd and stir well.
7. soak for 24 hours mixing in between every 3 hours.
8. after 24 hours, ash gourd pieces have turned whitish and firmer.
9. drain off the limestone water completely.
10. rinse and wash ash gourd pieces by rubbing each and every cube.
11. 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.