How to make Angoori Petha -

There are no grapes in this sweet. It is just a variation of Agra’s most famous mithai.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Ash gourd, Sugar (चीनी)

Cuisine : Uttar Pradesh

Course : Mithais

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Angoori Petha

Angoori Petha Recipe Card


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 : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Angoori Petha Recipe

  • Ash gourd 1.5 kilogram

  • Sugar

  • Slate lime powder (chuna) 180 grams

  • Sugar 6 cups

  • Milk 5 tablespoons

  • Rose essence few drops


Step 1

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.

Step 2

Remove and wash the wedges thoroughly under running water at least three to four times.

Step 3

Cut the wedges into half-inch cubes. Alternatively, cut the wedges into small cylinders with a cylinder-shaped cutter.

Step 4

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.

Step 5

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.

Step 6

Add the ash gourd and cook on low heat for forty to forty-five minutes, or till completely cooked and translucent.

Step 7

Meanwhile, dissolve the remaining sugar in one and a half cups of water and bring it to a boil.

Step 8

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.

Step 9

Strain the syrup into a clean bowl; add the rose essence and mix.

Step 10

Add the cooked ash gourd and leave to soak overnight in the syrup and serve.

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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 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.