New Update
/sanjeev-kapoor/media/post_banners/1ae0d945b612d661af377716c52b301020c70bd49217b8b26d0ac4381bb64bf3.jpg)
Main Ingredients | Ash gourd, Sugar |
Cuisine | Uttar Pradesh |
Course | Mithais |
Prep Time | 8-10 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Angoori Petha
- 1.5 kilogram Ash gourd
- Sugar
- 180 grams Slate lime powder (chuna)
- 6 cups Sugar
- 5 tablespoons Milk
- few drops Rose essence
Method
- Cut the ash gourd into wedges, peel and remove the seeds. Prick the wedges all over with a needle. Mix the lime powder in three litres of water and soak the ash gourd wedges in it for two to three hours.
- Remove and wash the wedges thoroughly under running water at least three to four times.
- Cut the wedges into half-inch cubes. Alternatively, cut the wedges into small cylinders with a cylinder-shaped cutter.
- Mix together four cups of sugar and four and a half cups of water in a deep non-stick pan and bring to a boil.
- Add four tablespoons of milk. When the scum rises to the top, collect it with a ladle, and discard. Add one cup of water and bring the mixture to a boil again.
- Add the ash gourd and cook on low heat for forty to forty-five minutes, or till completely cooked and translucent.
- Meanwhile, dissolve the remaining sugar in one and a half cups of water and bring it to a boil.
- Add the remaining milk. When the scum rises to the top, collect it with a ladle, and discard. Continue cooking to make a syrup of one-string consistency.
- Strain the syrup into a clean bowl; add the rose essence and mix.
- Add the cooked ash gourd and leave to soak overnight in the syrup and serve.
Nutrition Info
Calories | 5945 |
Carbohydrates | 1456.8 |
Protein | 14.4 |
Fat | 6.1 |
Other Fiber | Calcium- 1740mg |
Advertisment