Petha Recipe


  • 800 gms Sugar
  • 1 tsp Rose Water
  • tsp Alum powder
  • 1 kg White Pumpkin
  • 3-4 drops Kewda essence
  • 2 tsp Kitchen Lime (chuna)


  1. Dissolve alum in half cup water and keep aside.
  2. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
  3. Peel pumpkin, discard seeds, mushy centre and cut into pieces/squares.
  4. Prick all over with a metal skewer or fork.
  5. Put pieces in lime water. Soak for 2-3 hrs.
  6. Drain, wash under clean running water for 2-3 minutes.
  7. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
  8. Boil some fresh water. Add the pieces to boiling water until they are kind of transparent.
  9. Make a syrup of sugar and water, till 2 1/2 thread consistency.
  10. Put transparent pumpkin pieces in syrup, boil till syrup becomes thick again.
  11. Keep covered with a mesh, overnight. Keep moving the pieces every hour.
  12. Take out the pieces and boil the chasni and again make the chasni of 2tar (do not add extra water or sugar).
  13. Add the pieces back and reboil for 3-4 minutes.
  14. Drain out excess syrup, sprinkle essence and rose water.

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