Petha
Servings - 4 - 5
INGREDIENTS
Ash gourd - 800 grams
Water - 2 litres
Lemon juice - 45 milliliters
Water
Sugar - 600 grams
Water - 400 milliliters
PREPARATION
1. Take 800 grams ash gourd and peel the ash gourd, remove the seeds and the soft, fibrous portion.
2. Cut into large thick slices.
3. Prick well with a fork all over.
4. In a bowl, add 2 litres water, 45 milliliters lemon juice and mix it well.
5. Add the pieces in it.
6. Soak for 20 minutes.
7. Drain pieces and wash thoroughly, squeezing out water and rinsing again so that no trace of lime remains.
8. Boil enough water to take in the pumpkin pieces, add the pieces to it and cook till soft and transparent.
9. Take a pan, add 600 grams sugar, 400 milliliters water stir well.
10. Bring it to a boil.
11. Add the pieces in it and mix it well.
12. Bring it to a boil.
13. Cook for about 2 - 5 minutes.
14. Rest the pieces in syrup for 7 - 8 hours.
15. Now, place the path pieces separately and dry for overnight.
16. Serve or refrigerate.
Paan Petha
Servings - 4 - 5
INGREDIENTS
Milk - 1.5 litres
Lemon juice - 2 tablespoons
Water - 500 milliliters
Powdered sugar - 35 grams
Saffron - 1/2 teaspoon
Pistachios - 2 tablespoons
Cardamom powder - 1/4 teaspoon
Ash gourd - 1 kilogram
Water -
Lemon juice - 2 tablespoons
Water - 2.5 litres
Organic food color - 1/2 teaspoon
Sugar - 620 grams
Water - 400 milliliters
Cloves
Silver leaf
PREPARATION
1. Heat 1.5 litres of Milk in a pot, add 2 tablespoons lemon juice and stir well.
2. Stir continuously on low heat till the milk curdles.
3. Take a bowl, place a stainer on it and place a muslin cloth on top of it.
4. Pour the milk mixture on it and squeeze it well, so all the water goes out.
5. Place on the stainer again and wash it with water.
6. Squeeze it well.
7. Hang for 30 minutes.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3 - 4 minutes until the paneer is almost rolls into smooth soft dough.
9. Transfer this into a hot pan, add 35 grams powdered sugar and mix it well.
10. Then, add 1/2 teaspoon saffron, 2 tablespoons pistachios, 1/4 teaspoon cardamom powder and mix it well.
11. Cook for 5 - 7 minutes on low heat.
12. Remove it from heat and keep aside.
13. Take 1 kilogram ash gourd and peel the ash gourd, remove the seeds and the soft, fibrous portion.
14. Cut into large thick slices.
15. Then cut the triangles from it.
16. In a bowl, add water, add the ash gourd pieces, 2 tablespoons lemon juice and mix it well.
17. Soak for 20 minutes.
18. Drain pieces and wash thoroughly, squeezing out water and rinsing again so that no trace of lime remains.
19. Boil enough water to take in the pumpkin pieces, add 1/2 teaspoon organic food color and the pieces to it.
20. Boil for 10 minutes or till soft and transparent.
21. Take a skillet, add 620 grams sugar, 400 milliliters water stir well.
22. Bring it to a boil.
23. Add the pieces in it and mix it well.
24. Bring it to a boil.
25. Cook for about 10 minutes.
26. Remove hot from heat and dry for 15 minutes.
27. Place one portion of the filling on a petha slice.
28. Fold it along the sides to form a triangle and stud it with a clove.
29. Wrap it with silver leaf.
30. Serve.
