Kesar Angoori petha

Everybody knows that Agra is famous for the beautiful ivory white Marble mausoleum, Taj Mahal-one of the seven wonders of the world. The rich culture and heritage of the city doesn't restrict to it's history and beautiful architectures created by the Mughal rulers. Besides attracting tourist due to Taj Mahal, it is also famous for handicrafts, garments, leather products and the most famous sweet, Petha. Mughlai Cuisine is the trademark of Agra and is considered as a token or souvenir from the Mughal era.

Petha is one of the most iconic street food in Agra. Petha is said to be originated in the kitchen of Mughal Emperor Shah Jahan. It was considered as one of the special desserts of Mughal kitchen, the main reason behind delicious taste of this sweet is Agra's geographical location and its recipe. Petha comes in wide variety. Petha is prepared from white pumpkin also known as ash gourd has a unique taste. It comes in two varieties, one is dry and hard while the other is soft.

Today I will be preparing the soft variety of petha- angoori kesar petha. Petha with flavor of saffron. This recipe goes to week 4, day 2 of Blogging Marathon 113 under the theme "Traditional Sweets"


Ash gourd / White pumpkin 3 cups
Sugar 2 cups
Alum powder / chemical lime / lime stone 1 tsp
Saffron strands
Rose water 3-4 drops
Cardamom powder 1/2 tsp (optional)
Yellow food color- just a pinch (optional)


Remove the skin of pumpkin and cut into bite size pieces or little bigger is also fine.
Using fork prick the pumpkin pieces all over.
Add them to 5 cups water along with alum powder.
Bring the water to boil and cook the pieces for about 15 minutes.
Drain the water and wash each piece thoroughly 2-3 times with normal water.
Heat a flat pan or skillet add sugar along with 1/2 cup water.
Let the sugar melt, add cardamom powder, saffron stands and yellow food color.
Ad the pumpkin pieces and cook till the pieces are nice and tender.
At this point add rose water and mix.
Make sure all the sugar syrup is soaked by pieces.
Remove and place them in a plate to dry for at least 24 hours.
Nice, juicy and tender Kesar Petha is ready to serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon 113.


Srivalli said...

This one has turned out really fantastic Sushma. I always wanted to make it home though I know only Hubby will like it..

rajani said...

This looks like it’s from a sweet shop, it’s making my mouth water!

Suma Gandlur said...

I have tasted the real deal from Agra and you seem to have nailed it. It has turned out fabulous.