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Traditional Heritage
Agra Petha
Ingredients
- 2 cups ash gourd (winter melon)
- 1/2 teaspoon limestone (chuna)
- 2 cups sugar
- 1/2 teaspoon cardamom powder
- A few strands of saffron
- 1 teaspoon vanilla extract or kewda water
Directions
- Peel the ash gourd, remove the seeds, and cut it into cubes.
- Prick each ash gourd cube from all sides with a fork or skewer and keep aside.
- Dissolve the limestone (chuna) in 4 cups of water in a large bowl.
- Add the ash gourd cubes to the limestone water and stir well.
- Soak for 24 hours, stirring every few hours.
- Remove the cubes and wash them thoroughly by rubbing each piece under running water.
- Soak the washed ash gourd cubes in fresh water for another 12 hours.
- In a saucepan, bring 4 cups of water to a boil. Add the sugar, saffron, and cardamom powder.
- Once the sugar dissolves, add the washed ash gourd cubes along with the vanilla extract or kewda water.
- Cook, stirring occasionally, until the sugar syrup thickens and the ash gourd becomes transparent and tender.
- Test with a knife to ensure the ash gourd is fully cooked.
- Remove the petha pieces from the syrup and place them on a wire rack or mesh to cool and dry for 24 hours before serving.
