- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Serving: 4 People
- Calories: 2918 kcal
- Carbohydrate Content: 748.28 g
- Cholesterol Content: 0 mg
- Fat Content: 0 g
- Fiber Content: 0 g
- Protein Content: 0 g
- Saturated Fat Content: 0 g
- Serving Size: 1
- Sodium Content: 15 mg
- Sugar Content: 733.58 g
- Trans Fat Content: 0 g
Petha is a famous Indian sweet from the Agra region of India. It’s very soft and candy-like sweet which is dipped in sugar syrup. Make petha at home in the Diwali season and make your festival tastier. You can store the petha in the refrigerator for a few weeks. Rather than having a plain petha, you can also make and enjoy saffron based Angoori Petha. Learn how to make petha at home with a few easy recipe steps.
Ingredients of Petha Recipe
- White pumpkin of petha - 1 Kg
- Sugar - 500 gm
- Ground sugar - 250 gm
- Pan-ka-chuna - ½ Teaspoon
- Essence of kewda - 1 Teaspoon
- Silver foil
How to Make Petha
Step 1: Peel and cut the pumpkin into 1-inch cubes.
Step 2: Pierce holes into each cube all over with the help of a sharp needle.
Step 3: Dissolve chuna in a dekchi of boiling water, strain and put over the pumpkin cubes.
Step 4: Set aside for 1 hour, then wash thoroughly in 10 to 12 changes of water and boil in clear water till half done. Drain it.
Step 5: Put 2 cups water in sugar and when the sugar dissolves and turns into syrup, put in the vegetable and boil till all the syrup is absorbed by the vegetable.
Step 6: Mix, in essence, stir well and then remove from fire, cool till bearably hot and then roll in ground sugar.
Step 7: Set in a clean tray and exposed to air for a couple of hours to dry them nicely.
Step 8: Cover with pieces of foil and store in airtight tin.