Petha
Translucent ash gourd sweet. Meerut version distinct from Agra with more crunch.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- sugar — 0.5 cup (whole)
- Ash Gourd — 200 g (whole)
Method
- Peel the Ash Gourd, deseed it and cut into thick batons or cubes; prick each piece well with a fork.
- Soak the pieces in slaked-lime (chuna) water for 3-4 hours so they turn firm and translucent, then rinse thoroughly in fresh water.
- Boil the rinsed ash gourd in plain water for 8-10 minutes until just tender but still firm; drain well.
- Dissolve the sugar in a little water in a heavy pan and bring it to a one-string syrup consistency on medium flame.
- Add the boiled ash gourd pieces to the syrup and simmer for 15-20 minutes, spooning the syrup over them, until they turn glassy and translucent.
- Stir in the crushed Cardamom in the last few minutes of cooking.
- Let the petha cool completely in the syrup so it sets with a light crunch, then lift out and serve.
Common questions
- Petha ko English mein kya kehte hain?
- मेरठ पेठा ko English mein Petha likhte hain.
- Ek plate Petha mein kitni calories hoti hain?
- 216 kcal per plate.
- Kitna time lagta hai?
- 60 min lagta hai — 20 min taiyari, 40 min pakana.