Petha

Introduction
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.

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. Petha is a special kind of sweet which is available in every sweet shop of Agra city. It 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:
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:
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.