How to make Agra Ka Petha -

AGRA KA PETHA

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ash gourd (petha) , Sugar (चीनी)

Cuisine : Uttar Pradesh

Course : Mithais

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You can also find more Mithais recipes like Besan ke Laddoo, Karachi Halwa, Patoli, Potato Barfi.

Agra Ka Petha

Agra Ka Petha Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Agra Ka Petha Recipe

  • Ash gourd (petha) 1 kilogram

  • Sugar 750 grams

  • Alum powder 1 teaspoon

  • Lemon juice 1 tablespoon

Method

Step 1

Cut petha into half, remove skin and seeds and cut into pieces of desired size.

Step 2

Prick them with a fork or any other pointed thing. Place petha pieces in a large pan and pour sufficient water so as to just cover the pieces.

Step 3

Add alum powder and boil for about ten to fifteen minutes. Remove from heat, drain and wash thoroughly under running water.

Step 4

Combine sugar with one cup of water and heat till sugar dissolves.

Step 5

Add lemon juice to remove scum, if any. Reduce heat to medium and add boiled petha.

Step 6

Continue cooking till pethas get softened and sugar syrup is of three-thread consistency.

Step 7

Remove from heat, remove pethas and keep the pieces separately, so that they do not stick to each other. Serve when cool.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.