Agra petha

Name: Agra petha
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 kg White Pumpkin; 1 cup Sugar; 1/4 cup Beetroot Extract; 1 tbsp Lemon Juice; Few drops Kewara Water or Rose Essence; 1/2 tsp Lime Stone/Chuna; as required Water

sushcookss @sushcookss

Ghaziabad

#Diwali2020 #agrapetha

Whenever travelling from Delhi to home town Kerala, this is one sweet which is always in demand😃.
Loved making this as one of my Diwali recipes. Never thought it would be so easy and fun to make. Now to see what different I have done with these delicious Petha, do check out the recipe.

#Diwali2020 #agrapetha

sushcookss @sushcookss

Ghaziabad

#Diwali2020 #agrapetha

Saved

Ingredients

30 minutes

3 servings

1/2 kgWhite Pumpkin
1 cupSugar
1/4 cupBeetroot Extract
1 tbspLemon Juice
Few drops Kewara Water or Rose Essence
1/2 tspLime Stone/Chuna
as requiredWater

Saved

Steps

30 minutes

1

Peel the Pumpkin and cut into big pieces. Prick all sides using a fork. Take water in a bowl. Add limestone and add the pieces. Soak this over night.
2

Next day rub and wash with fresh water 5-6 times.
3

Boil water in a saucepan and put the Pumpkin pieces into it. Boil for 10-12 minutes. When transparent take out and put into cold water.
4

Now in another pan, add sugar and beetroot extract. Heat and boil until sugar dissolves. When you're almost going to reach the one string consistency add the pumpkin pieces and cook until the syrup dries up and coats well with pumpkin.
5

Once the syrup dries up, switch off, add the few drops of lemon juice, kewara water or rose essence and let it sit for few minutes. Now take one by one and arrange them on a plate. This should remain as this for 12-24 hours.
6

Coat with dessicated coconut and serve.
7

NOTES :
1. Do not over cook the Pumpkin.
2. You will get the Alum or Limestone in any grocery store.
3. Instead of beetroot juice you can add normal water and follow the recipe for plain Petha..