Petha
An authentic dessert recipe from Uttar Pradesh, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
DessertIngredients
For 4 servings
800g Ash gourd (white pumpkin / petha kaddu), peeled and cubed
600g Sugar
800ml Water
5g Alum (phitkari)
30ml Lime water (chuna solution)
3g Cardamom powder
15ml Rose water
0.5g Saffron strands
5ml Kewra water (screwpine essence)
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Peel the ash gourd, remove the seeds and soft inner flesh, and cut into uniform cubes of about 3–4 cm. The flesh should be firm and white.
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Prick each cube all over with a fork or toothpick — this is essential to allow the sugar syrup to penetrate the gourd during cooking.
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Prepare lime water: dissolve a small amount of food-grade lime (chuna) in water. Soak the pricked ash gourd cubes in this lime water solution for 30 minutes. This firms up the texture and helps the petha hold its shape.
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Drain the lime water and rinse the gourd cubes thoroughly under cold running water 3–4 times to remove all traces of lime.
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Dissolve alum (phitkari) in a large pot of water. Add the gourd cubes and boil for 10–12 minutes until they become slightly translucent and tender but still hold their shape. Drain and rinse again.
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In a large, wide pan, combine sugar and 800 ml water. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. Add saffron strands.
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Add the blanched ash gourd cubes to the boiling sugar syrup. Cook on medium heat for 20–25 minutes, stirring gently occasionally, until the cubes become fully translucent and the syrup thickens to a one-string consistency.
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Add cardamom powder, rose water, and kewra water. Stir gently and cook for 5 more minutes.
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Remove from heat and allow the petha to cool in the syrup for at least 30 minutes. The cubes will continue to absorb the syrup as they cool.
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Serve at room temperature or chilled. Petha can be stored in the syrup in an airtight container for up to 2 weeks.
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Chef's Tips
Soaking in lime water and pricking the gourd are the two most critical steps — they ensure the petha holds its shape and develops the characteristic firm-yet-tender texture.
The sugar syrup must reach one-string consistency (when a drop of syrup between your fingers forms a single thread) for the petha to set properly and not be too sticky.
Agra petha is famous worldwide; the city's unique water quality is said to contribute to its distinctive texture, but the technique above produces excellent results anywhere.
For angoori (grape-shaped) petha, cut the gourd into small round balls instead of cubes and follow the same process.
About This Dish
Petha is a traditional dessert dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking in lime water and pricking the gourd are the two most critical steps — they ensure the petha holds its shape and develops the characteristic firm-yet-tender texture. - The sugar syrup must reach one-string consistency (when a drop of syrup between your fingers forms a single thread) for the petha to set properly and not be too sticky. - Agra petha is famous worldwide; the city's unique water quality is said to contribute to its distinctive texture, but the technique above produces excellent results anywhere. - For angoori (grape-shaped) petha, cut the gourd into small round balls instead of cubes and follow the same process.
Category
Dessert
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard