Agra Petha

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