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> Yes, Its that time of the year again ,when we see pumpkins everywhere. One such pumpkin famous in India “Ash Gourd/White winter Melon ” or Petha is well known for the sweet we make from it.
This sweet “Petha” however, could be had at any time of the year. It is not only healthy but also juicy in taste. The syrup that ooze out at each bite is mouth-watering. It has a rough dry crispy texture, but has a lot of moisture trapped inside.
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> > I have tried to replicate the famous “Agra’s Petha” . I tried two types : the dry petha and the angoori petha. So don’t forget to take a bite in this sweet while tasting Mathura’s Pedha in Northern India. Also this sweet has a good shelf life. So you can prepare in advance and have it for weeks. The bright colors add funky look to them and of-course help in luring kids.
> Angoori Petha, however , doesn’t has a long shelf-life and after two days , you need to preserve them in fridge.

INGREDIENTS:
1. Ash Gourd (petha / kaddu) – 2 lbs
2. Sugar – 2 + 1 cups
3. Edible Limestone powder (Pan Chuna) – ¹⁄₂ tsp
4. Water – 1.5 litres +¹⁄₄ cup
5. Edible colors – red, yellow ,green few drops
6. Kewra essence – 1 drop
7. Strawberry essence – 1 drop
8. Mango Essence – 1 drop

METHOD:
| Soaking time : 5 hrs ; Drying time :5 hrs | Cooking time : 30-45 mins | Makes 12 -15 pieces |

1. Cut the Ash gourd into half. Peel the hard thick skin and scrape out the seeds and soft pulp from the center.
   

2. Now cut the trapezoidal shapes or cubes from the outer layer of the petha and you may scoop the inner soft layer with a small ice-cream shape scoop for angoori petha. I instead used my heart-shaped cookie cutter to cut out hearts from the soft pulp. 😀
   

3. Wear gloves before opening the packet of edible chuna. Sometimes ,this chuna may cut through your skin ,if you have a sensitive one like me. Now dissolve this chuna in a big tureen or a bowl with adequate water to fit in all the cut pieces of petha. First dissolve the chuna with hands or a spoon and then add petha’s pieces.Leave it on the counter for 5 hrs.
   

4. Now wash the petha with hot water twice.
   Leave it for drying on the counter for 5-8 hrs or overnight. I , however , skipped this step , hence my dry petha were not that crispy as I needed.

5. Boil 1.5 liters of water with 2 cups of sugar . When it comes to a rolling boil and the sugar has dissolved , add the big pieces of petha in it. After 10 mins , add the soft pieces of petha too in it.
   

6. Let them boil enough, till u see the transparent color of these pieces. Small pieces need to be taken out first ,since they will soften first.
   

7. Now prepare a sugar syrup of 3-thread consistency. Take as much sugar in weight as much is the boiled petha. For e.g for 8 pieces , you have to take 1 cup sugar and ¹⁄₄ cup water. Dissolve the sugar in water and start heating the syrup till you see the honey-type consistency. This is called crystalization of sugar. Keep stirring continuously to avoid burning or crystallization in the pan. Add color in the end.
   

8. Now add the big pieces in it and coat them nicely in this thick honey -like sugar syrup. Take them out and keep them for drying on the counter under a fan or in AC. Just before drying you may add any essence of your choice to flavor them. I added Kewra essence in green, strawberry in red and mango in yellow.
   

9. Similarly coat the small pieces in sugar syrup and add color and essence of your choice. Leave them to dry in an open, flat container.
   

They are good to serve after 2-3 hrs of drying. You may store them in boxes on the counter. The Angoori petha have to be stored in refrigerator since they have moisture.
🙂
Till then keep cooking …