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Ash gourd (petha) 1 kilogram

Sugar 750 grams

Alum powder 1 teaspoon

Lemon juice 1 tablespoons


Cut petha into half, remove skin and seeds and cut into pieces of desired size. Prick them with a fork or any other pointed thing. Place petha pieces in a large pan and pour sufficient water so as to just cover the pieces. Add alum powder and boil for about ten to fifteen minutes. Remove from heat, drain and wash thoroughly under running water. Combine sugar with one cup of water and heat till sugar dissolves. Add lemon juice to remove scum, if any. Reduce heat to medium and add boiled petha. Continue cooking till pethas get softened and sugar syrup is of three-thread consistency. Remove from heat, remove pethas and keep the pieces separately, so that they do not stick to each other. Serve when cool.

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