Tuesday, 29 November 2011

Petha Sweet( Pethay ki Mithai)

·         1 kg white pumpkin
·         ½ kg sugar
·         1 tsp rose water
·         2 tsp calcium hydroxide (kitchen lime or khanay ka chuna)
·         Few drops kewra
·         Water
How to Make Petha Sweet:
                Peel off the skin of 1 kg pumpkin and beat with a fork to make holes. In a cooking pot, add kitchen lime and water to requirement and mix. Soak petha pieces in it for 3 to 4 hours.
Then wash the pieces and leave in boiling water for 5 minutes. Drain away excess water. In a pan, add water and ½ kg sugar and form a thick sticky texture. Add a few drops of kewra essence and mix. Now add pumpkin pieces and put on the lid and cook for 5 minutes. Put off the flame and let it cool on room temperature. Petha sweet is ready to serve.

No comments:

Post a Comment