Agra Petha Recipe

By | Published | Diwali, Sweets | 3 Comments


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


  1. Dissolve alum in 1/2 cup water. Keep aside.
  2. Dissolve lime in 1 litre water, strain with a clean
    cloth, twice if required.
  3. Peel pumpkin, dicard seeds, mushy centre.
  4. Cut into 1″x2″x1″ rectangular blocks or as desired.
  5. Prick all over with a metal skewer or fork.
  6. Put pieces in lime water. Soak for 30-35 minutes.
  7. Drain, wash under clean running water for 2-3 minutes.
  8. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.
  9. Drain, boil pieces in a large heavy pan, till a little soft and exuding water.
  10. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
  11. Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
  12. Keep covered with a mesh, overnight.
  13. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
  14. Drain out excess syrup, sprinkle essence and rose water.
  15. Cool completely, refrigerate.
Please wait...

Feel free to comment or share your thoughts on this Agra Petha Recipe from Awesome Cuisine.

3 thoughts on “Agra Petha

  1. M.Krishnan said on October 23, 2011 at 1:23 am


  2. R.M>Sabarish said on March 21, 2010 at 11:16 pm

    it is the super and fabulous dish i ever eat in my life

  3. arun said on February 19, 2009 at 7:31 am


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