Indian Sweet Recipe, Diwali Sweet Recipe : Agra Petha Recipe

Learn how to make Agra Petha Recipe for the festive occasion of Diwali! 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, dicard 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.

Introduction There are very few cuisines available in India which very well represents a particular city. For instance, Dilli ka Chaat which is a proud representation of Delhi's Culture, Bhel puri which is an indispensable part of Mumbai city in the similar way Petha and Agra are synonym to each other. Taj Mahal and Petha are the two prime attraction of Agrra. Globetrotters from various part of world throng here only because of these two things. Agra Petha is a special kind of sweet which is available in every sweet shop of Agra city. Agra Petha is made up of ash gourd or white pumpkin. Here, in Agra you will get to taste near about 50 varieties of Pethas. This endless list of Petha ranges from plain petha to Angoori flavored petha to kesari petha Book a Culinary Tour to mango petha to cube petha and many more. Ingredients:

Ingredients require to make Petha. As we know there are almost 50 varieties of Petha. So, to distinguished one from other, different types of flavors are used. But the basic components remain the same. 1.Firmed Ash Gourd or white pumpkin 2.Kitchen lime(Calcium hydroxide) 3.Fitkari (alum powder) 4.Kewra (screwpine essence) 5.Sugar, Rose water and water Method of Preparation: At first, dissolve the alum powder in cup of water. Keep it aside for some time. Than dissolve some lime in water, strain with a clean cloth, do it twice if required. Now peel the ash gourd and discard the seeds and the mushy portion from the middle. Cut into rectangular blocks or into any desired shape. Keep these pieces into lime water for nearly half an hour. After than drain them and washed under the running water for 2-3 minutes. Put them in a bowl, sprinkle some alum water. Shake them very well, so that the alum water coat evenly to each and every pieces. Drain the alum water and boil the Pumpkin pieces into sufficient water in a deep pan, till they become little soft and transparent. Now, make sugar syrup of 2 thread consistency. Put drained pumpkin into the syrup, boil them once again till the syrup becomes thick again. Cover the syrup with a net and keep it for overnight. Next morning the drain the syrup. Boil syrup again till it become thick and add the pumpkin pieces into it. Reboil them for 3 to 4 minutes. At last drain out the excess syrup, sprinkle the kewra essence and the rose water. Allow them to cool completely, if possible refrigerate them. Petha is ready to serve.

How To Make Petha - An Amazing Indian Sweet Made From Fresh Vegetable
Petha is a famous sweetmeat of India. It is made from a vegetable fruit named Ash Gourd. Although Petha is made in the northern states of India, it is equally famous in the other parts of the Indian subcontinent also. The Petha of Agra is most famous throughout India. Alum is used to make the pethas clean and bacteria free. In India this type of alum is called Fitkari and widely available in the local market in the crystal form.

Ingredients

Ash Gourd 1 KG peeled and cut) Alum Powder 1 tsp Sugar 750 g Lemon Juice 1 tbsp

Cooked Petha

Alum (Fitkari)

Procedure

Take the ash gourd pieces and pierce it with a fork Take a large pan of water Put it on flame and bring it to boiling point Add alum powder to it Add ash gourd pieced to it Boil it for fifteen minutes and take off from heat Drain the water and immediately wash it thoroughly under cold water Take one cup of water in a pan and put it on flame Add sugar to it and cook it till the sugar is dissolved Add lemon juice to the sugar syrup Lower the flame and add the ash gourd pieces to it Cook till the ash gourd is completely cooked The consistency of the sugar syrup should be such that it should form a thread when you take it in a spoon and try to make a drop of it Take off from heat and arrange the pethas in a tray; it should not stick to each other Allow it to cool completely Serve cold It can be preserved for a few months also

How make the petha , an indian desert, with sugar, pompkin & choona.?
anyone can tell how make dry petha which is made by sugar, pompkin and choona . its very tasty sweet indian desert. or anyone tells the websites where we can watch making of it in the vedio, text shape. ingredients: 1 kg White Pumpkin (firm) 2 tsp Calcium Hydroxide (kitchen lime) tsp Alum Powder (Fitkari) 3 drops Screwpine Essence (Kewra) 800 gm Sugar 1 tsp Rose Water 2 cups Water How to make Petha: Dissolve alum powder in water ( cup) and keep it aside. Dissolve kitchen lime in 1 litre water, strain with a clean cloth twice if required, and keep it aside. Wash, peel and deseed the pumpkin. Cut it into 25 mm. (1") squares and prick each piece with a fork all over. Soak the pieces in lime water for 30 minutes. Drain the lime water and wash the pieces thoroughly under clean running water for 2-3 minutes. Put the pumpkin pieces in a bowl. Pour alum water on the pieces and shake the bowl so that all the pieces get evenly coated. Drain the alum water. Take sufficient amount of water in a heavy bottomed pan and boil the pumpkin pieces till they become soft and transparent. In the meantime, make syrup of sugar and water of 2 thread consistency. Put drained pumpkin pieces in the sugar syrup and boil till syrup becomes thick again. Turn off the flame and take out the pieces. Keep covered the syrup with a mesh, overnight. Again boil the syrup and add the pieces. Cook it for 3-4 minutes and turn off the flame. Let the pieces cool. Now sprinkle Kewra and rose water over the pieces. Allow petha to cool completely. Refrigerate it. Petha is ready to serve.

Petha halwa
1 kilo petha, peeled and grated finely. 1 cup milk. 250 grams sugar. 25 grams each of almonds, pistachios, cashewnuts and walnuts. 50 grams ghee. tsp. Essence of kewda. 100 grams fresh thick cream. A few drops of orange yellow food colouring (optional).

Place petha with milk in a pan and cook on a slow fire till the mixture turns dry and thick. Put in khoya. Ghee and half of the nuts after grinding them. Add sugar and stir continuously until the mixture starts leaving the sides of the pan. Stir in essence and colour and remove from fire. Pour in a greased thali and level the surface with your hands. Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts. Cut into pieces and serve either hot on cold.

Source(s):
http://www.indobase.com/recipes/details/ http://www.punjabi.recipes-recipies.com/

Fitkari is the hindi name for alum...

Alum is mainly used in pickling recipes as a preservative, to maintain crispness, and as an ingredient in some play dough recipes. It is also commonly cited as a home remedy or pain relief for canker sores. it has many other uses such as Makeup: Alum was often used as a base in skin whiteners and treatments during the late 16th Century in the Elizabethan fashion. This is an example of a recipe: "For the Freckles which one getteth by the heat of the Sun: Take a little Allom beaten small, temper amonst it a well brayed white of an egg, put it on a milde fire, stirring it always about that it wax not hard, and when it casteth up the scum, then it is enough, wherewith anoint the Freckles the space of three dayes: if you will defend your self that you get no Freckles on the face, then anoint your face with the whites of eggs." Christopher Wirzung, General practise of Physicke, 1654. Shaving alum: is a powdered form of alum used as an astringent to prevent bleeding from small shaving cuts. The styptic pencils sold for this purpose contain aluminium sulfate or potassium aluminium sulfate. Similar products are also used on animals to prevent bleeding after nail-clipping. Alum in block form (usually potassium alum) is used as an aftershave, rubbed over the wet freshly shaved face. Hair Stiffener: Alum was used in rock form in the 1950's to rub on the front short hair of a "crewcut". When the hair dried, it would stay up all day. Crystal deodorant: Alum was used in the past as a natural underarm deodorant in Europe, Mexico, Thailand where it is called Sarn-Som, the Far East and in the Philippines where it is called Tawas. It is now commercially sold for this purpose in many countries, often in a plastic case that protects the crystal and makes it resemble other non-liquid deodorants. Typically potassium alum is used. Fire retardant: By soaking and then drying cloth and paper materials they can be made fireproof. Wax: Alum is used in the Middle East as a component in wax, compounded with other ingredients to create a hair-removal substance. Foamite: Alum is used to make foamite which is used in many fire extinguishers for chemical and oil fires.

Adjuvant: Alum is used regularly as an adjuvant (enhances immune response to a given immunogen when given with it) in human immunizations. Antibacterial agent: Alum works as a deodorant because Alum inhibits bacterial growth. This fits the definition of an antibacterial agent. Styptic pencils or Alum powder/crystals can be applied to cuts that have a mild infection. Flocculating agent: Alum is used to clarify water by catching the very fine suspended particles in a gel like precipitate of aluminum hydroxide. This sinks to the bottom of the containing vessel and can be removed in a variety of ways.

Fitkari is called as alum in English. It can be used for water purification. If a little bit of alum is added to water, dust particles etc settle at the bottom of the container. Please see http://www.indiacurry.com/chutney/w know about Fitkari Fitkari is a Hindi name for Alum. Fitkari is used to improve firmness of the vegetables and fruits being picked making them crispy specially the Murabba. The Aluminum ions in the potassium based Alum combine with pectin strengthening the cell walls and more resistant to softening. Alum is mildly toxic, high amounts can irritate skin, eyes, lungs, and cause gastrointestinal problems. Amount of 30 grams (1 ounce or two tablespoons) has been fount to be fatal. In United States, Alum is legal for use in making baking powders. In pickles, the amount should be less than 0.2 percent. For Murabba, the vegetable/fruit may be soaked in a solution of ' teaspoon of Fitkari in two cups of water' for 12 hours.After 12 hours, remove the vegetables from the solution. rinse and soak in cold water for 15 minutes. Repeat the rinsing and soaking steps in fresh water two more times. Use only food-grade alum. (Douche alum is not food-grade.) Please see http://www.spicesofindia.co.uk/acat for Alum Powder You can also see this link http://answers.yahoo.com/question/i Please see http://sanjeevkapoor.com/Recipe.asp for Recipe of Kalakand Ingredients : Milk 10 cups, Alum powder 1/4 teaspoon, Sugar 4 tablespoons, Ghee 1/2 tablespoon Method :

Boil milk in a large thick-bottomed kadai till it thickens a little. Add alum (phitkari) to the thickened milk. Keep stirring till the milk becomes granular. Keep on cooking till it most of the moisture evaporates and it remains a solid mass.Add sugar and mix well. Cook further for five to ten minutes till it thickens again. Take an aluminium tray and grease it with ghee. Pour the milk mixture into the tray and level. Allow it to set for a few hours in a cool and dry place. When properly set,cut into squares or diamond shaped pieces and serve. Fitkari is nothing but alum.It is used in water treatment plants to clarify drinking water. Alum is mildly toxic, high amounts can irritate skin, eyes, lungs, and cause gastrointestinal problems. Amount of 30 grams (1 ounce or two tablespoons) has been fount to be fatal. In United States, Alum is legal for use in making baking powders. In pickles, the amount should be less than 0.2 percent. Response from: NEERAJA NAVEEN, Council Member on Ask Agent Source: This information comes from my own knowledge. Fitkari is a Hindi name for Alum. Fitkari is used to improve firmness of the vegetables and fruits being picked making them crispy specially the Murabba The Aluminum ions in the potassium based Alum combine with pectin strengthening the cell walls and more resistant to softening. Alum is mildly toxic, high amounts can irritate skin, eyes, lungs, and cause gastrointestinal problems. Amount of 30 grams (1 ounce or two tablespoons) has been fount to be fatal. In United States, Alum is legal for use in making baking powders. In pickles, the amount should be less than 0.2 percent. For Murabba, the vegetable/fruit may be soaked in a solution of ' teaspoon of Fitkari in two cups of water' for 12 hours. After 12 hours, remove the vegetables from the solution. rinse and soak in cold water for 15 minutes. Repeat the rinsing and soaking steps in fresh water two more times. it can be used for various ways.it is a great substitute of after shave gel like old spice.you can use it over your beard to cool your wounds made during shaving.it can be used for suspending the water particles so it can be purified.also just keep it on fire and then the burnt alum can be used as an medicine.it has been used in the ayurveda from centuries.best way is to use it as an after shaving gel. FITKARI is a raw material used for producing ACETELENE GAS in strong cylinders in small automobile workshops for gas-welding & cutting purpose it is usually used to clean water from any dirt. By using Alum, it settles the particles at the bottom & the clean water can be used for drinking. If Alum dissolved in water then boiled, it gets back to crystal form once again or takes any shape if an article is dipped & let it to form the desired shape. Eg: take a bangle cover the bangle with thread & suspend it in the dissolved solution when its lukewarm beautiful crystals get deposited like diamond. ALUM (aluminum sulfate) is a nontoxic material commonly used in water treatment plants to clarify drinking water. In lakes alum is used to control algae, not by killing the algal organisms, but by reducing the amount of the nutrient phosphorus in the water. Like most

other plants, algae requires phosphorus to live and reproduce. Algal growth is usually limited by the amount of that mineral available in the water. Alum with water if applied on skin, causes contraction and hence used for stopping bleeding from small cuts while shaving. it is used as after shave in villages. It is got many application-Industrial as well domestic. Fitkari is a Hindi name for Alum. Fitkari is used to improve firmness of the vegetables and fruits being picked making them crispy specially the Murabba The Aluminum ions in the potassium based Alum combine with pectin strengthening the cell walls and more resistant to softening. Alum is mildly toxic, high amounts can irritate skin, eyes, lungs, and cause gastrointestinal problems. Amount of 30 grams (1 ounce or two tablespoons) has been fount to be fatal. In United States, Alum is legal for use in making baking powders. In pickles, the amount should be less than 0.2 percent. For Murabba, the vegetable/fruit may be soaked in a solution of ' teaspoon of Fitkari in two cups of water' for 12 hours. After 12 hours, remove the vegetables from the solution. rinse and soak in cold water for 15 minutes. Repeat the rinsing and soaking steps in fresh water two more times.

What is kewra essence called in english?

hi This is an extract that's distilled from the pandanus flowers and is used to provide flavors for meat, drinks, and desserts......pandanus is basically a perrineal plant which grows wildly in asian countries ....it has no english name because of its indian origin and use is limited to indian cuisine(flavoring biryani)...... can be picked from indian market by the same name as kewra water easily available throughout india. hope you find this information helpful.