Petha
Translucent, syrup-soaked cubes of ash gourd, the iconic sweet of Agra enjoyed since Mughal times, often flavoured with rose or saffron.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Heavy pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 0 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 0 g
- calories
- 150 kcal
Instructions
- 1
Prick the ash gourd cubes all over with a fork.
- 2
Soak the cubes in water with alum powder for 2 hours to make them firm.
- 3
Boil the cubes in fresh water until slightly see-through. Drain and rinse them well.
- 4
Boil 800 g sugar and 400 ml water until the syrup stretches into a single thread between your fingers.
- 5
Add the boiled ash gourd cubes to the syrup. Simmer gently for 30-40 minutes.
- 6
Stir in the lime juice, cardamom powder and rose water during the last few minutes.
- 7
Leave the cubes to soak in the syrup overnight so the sweetness goes all the way through.
- 8
Drain off the extra syrup. Top with silver leaf and serve.
Chef's tips
Pricking the cubes thoroughly helps the syrup soak in evenly. Letting the petha (candied ash gourd) rest overnight gives the best texture and sweetness.
Ingredient substitutions
- alum powder → omit, extending boiling time slightly
Storage
Store in the refrigerator in syrup for up to 2 weeks.
Reheating
Serve chilled or at room temperature; no reheating needed.
Common mistakes to avoid
- •Not soaking the cubes in syrup long enough, leaving the centre bland.
Serving suggestions
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