Ingredients

• 1 kg - Firm white pumpkin
• 800 gms - sugar
• 2 tsp - calcium hydroxide (kitchen lime)
• 1/2 tsp - alum powder
• 1 tsp - rose water
• 3-4 drops kewra essence
• 2 cups - water

How to Make Agra Petha

• Dissolve alum in 1/2 cup of water. Keep aside.
• Dissolve lime in 1 liter water and strain with a clean cloth, twice if required.
• Peel pumpkin and discard the seeds and the mushy center.
• Cut the pumpkin into 1x2x1 rectangular blocks or as desired.
• Prick all over with a metal skewer or fork.
• Put pieces in lime water. Soak for 30-35 minutes.
• Drain, wash under clean running water for 2-3 minutes.
• Put the pieces in a bowl, sprinkle alum water and shake to coat all pieces evenly.
• Drain and boil pieces in a large heavy pan, till a little soft and exuding water.
• Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
• Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
• Keep covered with a mesh, overnight.
• Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
• Drain out excess syrup, sprinkle essence and rose water.
• Cool completely, refrigerate.