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Agra Ka Petha

Agra Ka Petha

Agra Ka Petha is an iconic North Indian confection renowned for its crystal-like translucence, delicate sweetness, and melt-in-the-mouth texture. Made from ash gourd (also known white pumpkin), the fruit is carefully cooked and infused in a rich sugar syrup until it becomes soft, glossy, and irresistibly succulent. A specialty closely associated with the historic city of Agra, this beloved sweet is available in numerous flavors and variations. While homemade Petha requires only a handful of ingredients, achieving its signature texture and appearance calls for patience, particularly during the soaking, candying, and drying stages. The reward is a refreshing, elegant treat that has delighted generations of sweet lovers across India.

Prep Time 6 hrs
Cook Time 2 hrs
Total Time 8 hrs
Cooking Method:
Cuisine: ,
Courses:
Servings: 12
Description

Agra Ka Petha is an iconic North Indian confection renowned for its crystal-like translucence, delicate sweetness, and melt-in-the-mouth texture. Made from ash gourd (also known white pumpkin), the fruit is carefully cooked and infused in a rich sugar syrup until it becomes soft, glossy, and irresistibly succulent. A specialty closely associated with the historic city of Agra, this beloved sweet is available in numerous flavors and variations. While homemade Petha requires only a handful of ingredients, achieving its signature texture and appearance calls for patience, particularly during the soaking, candying, and drying stages. The reward is a refreshing, elegant treat that has delighted generations of sweet lovers across India.

Ingredients
  • 1 kg Ash Gourd (White Pumpkin)(peeled, deseeded, and cut into 1.5-inch cubes)
  • 750 gm Sugar
  • 1 tsp Edible Slaked Lime (Chuna)
  • 1 tbsp Lemon Juice
  • 1 tsp Kewra Water or Rose Water
Instructions
  1. 1
    Preparation
    1. Cut the ash gourd open, scrape out all the soft inner pulp, and discard the seeds.
    2. Peel off the hard green outer skin completely.
    3. Cut the firm white flesh into rectangular blocks or bite-sized cubes.
    4. Use a fork to prick each piece thoroughly from all sides. This ensures that the lime water and later the sugar syrup fully penetrate the core.
  2. 2
    The Lime Water Treatment (Chuna Treatment)
    1. Dissolve 1 teaspoon of edible slaked lime (chuna) in a large bowl filled with enough water to completely submerge the cubes.
    2. Submerge the gourd pieces in this lime solution and let them soak for 8 to 12 hours (or overnight). Note: This step is critical to make the petha firm and give it its signature chewy texture.
    3. Drain the lime water and wash the cubes under running cold water 4 to 5 times. Rub and squeeze each piece gently to ensure absolutely no trace of lime remains.
  3. 3
    Par-Boiling
    1. Bring a large pot of plain water to a rolling boil.
    2. Add the washed cubes and cook on high flame for 12 to 15 minutes until they turn slightly soft and look translucent.
    3. Drain the boiling water completely and set the tender pieces aside.
  4. 4
    Cooking in Sugar Syrup
    1. In a wide pan, mix the sugar with 1 cup of water. Heat on a medium flame until the sugar dissolves completely.
    2. Add the lemon juice to the boiling syrup to remove any impurities or scum that rise to the top.
    3. Lower the flame and carefully drop the boiled ash gourd cubes into the syrup.
    4. Simmer the mixture, stirring gently at regular intervals so it does not stick to the bottom. Cook until the sugar syrup thickens to a heavy 2 to 3-thread consistency (chasni) and the cubes become thoroughly glossy and transparent.
    5. Turn off the heat and stir in the kewra or rose water. Let the cubes sit undisturbed inside the cooling syrup for 6 to 8 hours to fully absorb the sweetness.
  5. 5
    Drying and Serving
    1. Lift the petha pieces out of the syrup using a slotted spoon.
    2. Place them separately on a wire mesh or a large greased tray so they do not touch or stick to one another.
    3. Let them dry under a fan for 10 to 12 hours or overnight. Once dried, the exterior will turn into a dry, sweet crust while the inside remains soft and juicy.
    4. Store your homemade dry pethas in an airtight container. They will stay fresh at room temperature for up to a month.
Read it online: https://indiafoodz.com/recipe/agra-ka-petha/