Traditional Indian Petha Recipe: A Step-By-Step Guide

Ingredients

  • 2 kg Ash gourd (peeled and deseeded)
  • 1.5 kg Sugar
  • 1 liter Water
  • 1 tsp Alum powder
  • 1 tsp Lime juice
  • 1 tsp Rose water (optional)

Steps and instructions

  1. Peel and deseed the ash gourd. Cut it into small cubes.
  2. Dissolve alum in a large bowl of water and soak ash gourd pieces in it for 24 hours.
  3. Rinse the ash gourd pieces under running water until the water runs clear.
  4. In a large pan, mix sugar and water to make a syrup. Add lime juice to prevent crystallization.
  5. Add the ash gourd pieces to the syrup and cook on low heat until the pieces turn translucent and syrup thickens.
  6. Turn off the heat and let it cool. Add rose water, if using, and mix well.
  7. Drain the syrup and let the Petha dry on a wire rack for 5-6 hours.
  8. Enjoy the Petha as a sweet treat after meals or as a snack.

Tools for making

  • Large pan - Use a large pan to make the syrup and cook the Petha.
  • Bowl - You'll need a large bowl to soak the ash gourd pieces in alum water.
  • Wire rack - Use a wire rack to allow the Petha to dry after cooking.
  • Knife - Use a knife to peel, deseed, and cut the ash gourd into small cubes.
  • Measuring spoon - Use a measuring spoon to accurately measure the alum powder, lime juice, and rose water.

Recipe variations

  • Adding saffron strands to the syrup for a fragrant and vibrant variation.
  • Coating the Petha pieces with desiccated coconut for an added texture and flavor.
  • Replacing the ash gourd with other fruits like papaya or watermelon for a different twist.
  • Experimenting with different flavors such as cardamom, cinnamon, or nutmeg in the syrup.
  • Adding chopped nuts like almonds, pistachios, or cashews to the Petha for a crunchy element.
  • Using jaggery instead of sugar to make the syrup for a more natural and earthy taste.
  • Infusing the syrup with rose petals, lavender, or other edible flowers for a floral infusion.

Recipe overview

Petha is a popular Indian sweet originating from the city of Agra. It's made from ash gourd, also known as white pumpkin, and soaked in a sugary syrup to give it a soft, candy-like texture and sweet flavor. This recipe will guide you through the process of making your own Petha at home, giving you a delightful dessert that can be enjoyed after meals or as a snack. Though it involves a few steps and some patience, the end result is a truly unique and delicious sweet treat that's worth the effort. As an optional touch, you can add rose water which adds a subtle fragrance and enhances the overall flavor of the Petha. Get ready to explore the taste of Agra right in your kitchen!

Common questions

  1. How long does it take to make Petha?
    It takes approximately 24 hours to soak the ash gourd and another 1-2 hours to cook and prepare the Petha.
  2. Can I use any other type of gourd instead of ash gourd?
    Ash gourd, also known as winter melon or white pumpkin, is traditionally used for making Petha due to its unique texture. While you can experiment with other types of gourds, the results may vary.
  3. Can I reduce the amount of sugar used?
    The amount of sugar used in this recipe is essential for achieving the desired sweetness and texture. Reducing the sugar may affect the final result.
  4. Can I add additional flavors or ingredients?
    While this recipe provides the basic steps for making traditional Petha, you can certainly add your own twist by incorporating flavors like cardamom or saffron. However, it is recommended to follow the recipe as-is for an authentic taste.
  5. How should I store Petha?
    Petha can be stored in an airtight container at room temperature for up to 2 weeks. It is advisable to keep it away from direct sunlight and moisture.

Serving dishes and utensils

  • Cutting board - A sturdy surface to chop the ash gourd into small cubes.
  • Knife - Used to peel, deseed, and cut the ash gourd.
  • Large bowl - To soak the ash gourd pieces in alum solution.
  • Pan - A large pan to cook the ash gourd pieces in the sugar syrup.
  • Wire rack - Used to dry the Petha after cooking.
  • Serving plate - To present and serve the Petha.

Origin stories

Petha, a delightful crystalline candy, is undeniably a symbol of the grandeur that once was the Mughal Empire. It’s believed to have been created in the imperial kitchens of Emperor Shah Jahan who, upon the completion of the Taj Mahal, demanded a unique, pristine sweet that echoed its pure, white beauty. The skilled cooks, thus, crafted Petha from the ash gourd, mirroring the monument's elegance and charm. Today, it is most famously associated with the city of Agra, where countless artisans continue to hone their craft, churning out these delightful confections, and ensuring that this legacy from the royal kitchens lives on.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.