It is just a variation of Agra’s
Ingredients for Angoori Petha Recipe
Ash gourd 1.5 kilogram
Sugar
Slate lime powder (chuna) 180 grams
Sugar 6 cups
Milk 5 tablespoons
Rose essence few drops
Method
Step 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.
Step 2
Remove and wash the wedges thoroughly under running water at least three to four times.
Step 3
Cut the wedges into half-inch cubes. Alternatively, cut the wedges into small cylinders with a cylinder-shaped cutter.
Step 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.
Step 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.
Step 6
Add the ash gourd and cook on low heat for forty to forty-five minutes, or till completely cooked and translucent.
Step 7
Meanwhile, dissolve the remaining sugar in one and a half cups of water and bring it to a boil.
Step 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.
Step 9
Strain the syrup into a clean bowl; add the rose essence and mix.
Step 10
Add the cooked ash gourd and leave to soak overnight in the syrup and serve.
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