Kesar Angoori Petha

Name: Kesar Angoori Petha
Total time: 3600 s
Yield: 500gms
Cuisine: Indian
Ingredients: 500 gms white pumpkin/ash gourd/winter melon; 1/2 tsp limestone/chuna; 11/2 cups sugar; 3-4 green cardamoms/elaichi peeled; 1 tsp gulab jal; Few saffron/kesar; Pinch saffron food colour; 1 tsp kewda water

Kalpana Solanki @cook_13477867

It is a famous in North Indian particularly in agra and hence it is also known as agra petha. It is a delicious popular Indian sweet and made from ash gourd and it is also known as white pumpkin.petha is of rectangular or cylindrical shape.

Kalpana Solanki @cook_13477867

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Ingredients

1hour

500gms

500 gmswhite pumpkin/ash gourd/winter melon
1/2 tsplimestone/chuna
11/2 cupssugar
3-4green cardamoms/elaichi peeled
1 tspgulab jal
Few saffron/kesar
Pinchsaffron food colour
1 tspkewda water

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Steps

1hour

1

Peel the pumpkin remove the seeds and the soft fibrous portions. Cut into large thick slice and prick well with a fork all over.
2

In a large bowl take 4 cup water and dissolve 1/2 tsp limestone/chuna.
3

Now add in chopped pumpkin pieces and sitr well. Soak for 24 hours mixing in between every 3 hours.
4

Rinse and wash by rubbing each and every cube.
5

Now in a sauce pan heat water and get to a boil. Add in washed pumpkin pieces and cook stirring occasionally.
6

Boil for 12-15 minutes.
7

Further in a large kadai take 11/2cup sugar, cardamom, few saffron's and pinch saffron food colour.
8

Also add 1/4cup water and dissolve sugar stirring well.
9

Bring boil to a boil and cook till it reaches one thread consistency.
10

Now add pumpkin pieces. Stir well and boil for 10 minutes.
11

Now place the petha in a plate or a wire mash to cool completely. Add rose and kewada water. Mix well.
12

Finally serve petha or store in airtight container and enjoy.