9 October, 2015
Saffron Petha
Ingredients:
- White pumpkin: 1 kg
- Sugar: 3 cups (750 gm)
- Citric acid: 2 teaspoons
- Water
- Saffron strands: 4
- Rose water or essence
- Cardamom powder: pinch (optional)
Serves: 4
Preparation time: 2 & 1/2 hours
Cooking time: 45 to 50 minutes
Preparation:
- Peel and remove seeds and soft portion of pumpkin. Cut in 2 inches square pieces and prick it with fork all around.
- Take enough water in pan, add citric acid and stir. Add pumpkin pieces and leave for 2 & 1/2 hours.
- After 2 & 1/2 hours remove from this water and wash them with running water and keep in strainer.
- Boil enough water add pumpkin pieces and cook till pieces are soft and change colour. Do not over cook it.
- Remove from water and mix with sugar.
- Add saffron by dissolving in little water. Cook(approximately 40 minutes) till sugar syrup is of three thread consistency.
- Turn off heat and leave pumpkin pieces in sugar syrup for 4 hour. After 4 hours sprinkle rose water or essence on it and keep pieces to dry on wire rack overnight.
- Garnish with cardamom powder(optional).
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