Famous Sweets of AgraIntroduction
There are very few cuisines available in India which very well represents a
particular city. For instance, 'Dilli ka Chaat' which is a proud
representation of Delhi's Culture, Bhel puri which is an indispensable part
of Mumbai city in the similar way Petha and Agra are synonym to each other.
Food Guide of Agra, Taj Mahal and Petha are the two prime attraction of Agrra. Globetrotters
from various part of world throng here only because of these two things.
Agra Petha is a special kind of sweet which is available in every sweet shop of
Agra city. Agra Petha is made up of ash gourd or white pumpkin.
Here, in Agra you will get to taste near about 50 varieties of Pethas. This
endless list of Petha ranges from plain Petha to Angoori flavored petha to
kesari petha to mango petha to cube petha and many more.
Ingredients require to make Petha. As we know there are almost 50 varieties
of Petha. So, to distinguished one from other, different types of flavors
are used. But the basic components remain the same.
1.Firmed Ash Gourd or white pumpkin
2.Kitchen lime(Calcium hydroxide)
3.Fitkari (alum powder)
4.Kewra (screwpine essence)
5.Sugar, Rose water and water
Method of Preparation:
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At first, dissolve the alum powder in ½ cup of water. Keep it aside
for some time. Than dissolve some lime in water, strain with a clean cloth,
do it twice if required. Now peel the ash gourd and discard the seeds and
the mushy portion from the middle. Cut into rectangular blocks or into any
desired shape. Keep these pieces into lime water for nearly half an hour.
After than drain them and washed under the running water for 2-3 minutes.
Put them in a bowl, sprinkle some alum water. Shake them very well, so that
the alum water coat evenly to each and every pieces. Drain the alum water
and boil the Pumpkin pieces into sufficient water in a deep pan, till they
become little soft and transparent.
Now, make sugar syrup of 2 ½ thread consistency. Put drained pumpkin
into the syrup, boil them once again till the syrup becomes thick again.
Cover the syrup with a net and keep it for overnight. Next morning the drain
the syrup. Boil syrup again till it become thick and add the pumpkin pieces
into it. Reboil them for 3 to 4 minutes. At last drain out the excess syrup,
sprinkle the kewra essence and the rose water. Allow them to cool
completely, if possible refrigerate them.
Petha is ready to serve.