Angoori Petha

Ingredients list for Angoori Petha

• 1.5 kilogram Ash gourd
• Sugar
• 180 grams Slate lime powder (chuna)
• 6 cups Sugar
• 5 tablespoons Milk
• few drops Rose essence

Method

1. Cut the ash gourd into wedges, peel and remove the seeds. Prick the wedges all over with a needle. Mix the lime powder in three litres of water and soak the ash gourd wedges in it for two to three hours.
2. Remove and wash the wedges thoroughly under running water at least three to four times.
3. Cut the wedges into half-inch cubes. Alternatively, cut the wedges into small cylinders with a cylinder-shaped cutter.
4. Mix together four cups of sugar and four and a half cups of water in a deep non-stick pan and bring to a boil.
5. Add four tablespoons of milk. When the scum rises to the top, collect it with a ladle, and discard. Add one cup of water and bring the mixture to a boil again.
6. Add the ash gourd and cook on low heat for forty to forty-five minutes, or till completely cooked and translucent.
7. Meanwhile, dissolve the remaining sugar in one and a half cups of water and bring it to a boil.
8. Add the remaining milk. When the scum rises to the top, collect it with a ladle, and discard. Continue cooking to make a syrup of one-string consistency.
9. Strain the syrup into a clean bowl; add the rose essence and mix.
10. Add the cooked ash gourd and leave to soak overnight in the syrup and serve.

Nutrition Info