Recipe by
Total Time:
3 days
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 tbsp - chuna.
  • Water.
  • 250 g - white pumpkin.
  • 800 g - sugar.
  • 1 tsp - saffron/kesar.
  • 1 tsp - ice-cream essence.

How to Make Petha

  • Add 1 tbsp of chuna to water (approximately 3/4 of a stock pot).
  • Let the water sit for 3-4 hours.
  • Strain the water with a muslin cloth into another container.
  • Cut the pumpkin into small pieces and add to the strained chuna water.
  • Stir once every hour for 10 hours.
  • The next day, boil some fresh water.
  • Wash the pumpkin pieces with fresh cold water few times and add to the boiling water.
  • Cook until they are translucent.
  • In a separate pan, dissolve the sugar in water to make a thick sugar syrup.
  • Add the pumpkin pieces to the sugar syrup and give it a stir once every hour for 10 hours.
  • The following day, take out the pumpkin pieces and boil the sugar syrup.
  • Once boiled, return the chopped pumpkin to the syrup.
  • Add icecream essence and kesar. Stir well.
  • Store refrigerated.