Overview of Patha Making:
Authentic recipe for making Petha Sweet, a beloved classic from Pakistan, especially known for its unique translucent appearance and melt-in-the-mouth texture.
Timeline:
* Prep Time: 6–8 hours (including soaking)
* Cook Time: 1 hour
* Total Time: 9 hours (mostly passive)
* Yield: About 20–25 pieces
🧾 Ingredients of Patha
🔸 Main ingredients:
* 1 kg white pumpkin (ash gourd/petha/kaddu)
* 1 tsp food-grade slaked lime (chuna) or alum (for firm texture
* 1 kg sugar (or to taste)
* 4–5 cups water
* ½ tsp cardamom powder
* Some drops of rose water or kewra (optional)
* 1–2 drops of food coloring (optional; traditional ones are white or pale green)
Step-by-Step Instructions for Petha:
🔹 Step 1: Prepare the Pumpkin
1. Peel and deseed the ash gourd completely. Remove all the soft fibers.
2. Cut into medium-sized cubes (1.5 to 2 inches).
3. Prick each piece lightly with a fork (on all sides) to help absorb syrup later.
🔹 Step 2: Soak in Lime Water (Chuna)
1. In a large bowl, combine 1 teaspoon of slaked lime with 2 liters of water.
2. Let the pumpkin chunks soak for 6 to 8 hours in this mixture. Because of this method, the petha has a firm, glassy texture.
3. To get rid of any remaining lime, rinse well two or three times in fresh water after soaking.
🔹 Step 3: Boil the Pumpkin
1. Boiled water in a large saucepan. Add the rinsed pumpkin cubes.
2. Boil until the pieces become slightly transparent and fork-tender (about 15–20 minutes).
3. Drain the water & let the pieces cool slightly.
🔹 Step 4: Make the Sugar Syrup
1. In a large, wide-bottomed pan, mix 1 kg of sugar with 4 cups of water.
2. Cook on medium heat until the syrup reaches one-thread consistency (dip a spoon, touch with two fingers, and pull apart gently — it should form a thin thread).
3. Add cardamom powder, kewra, or rose water for fragrance. You may add food coloring if desired.
🔹 Step 5: Cook the Petha in Syrup
1. Gently add the boiled pumpkin pieces into the hot sugar syrup.
2. Simmer on low-medium heat for 20–30 minutes, turning occasionally, until the pethas soak up the syrup and look shiny and slightly translucent.
3. Turn off the heat and allow them to sit in the syrup for a few hours to absorb more sweetness.
🔹 Step 6: Dry (Optional)
* You can remove the petha from the syrup and place it on a tray to air-dry for a few hours for a firmer texture.
* For a juicier version, keep it in the fridge in syrup.
✅ Tips for Perfect Petha
Use only white ash gourd, not yellow or green pumpkin.
* Slaked lime (chuna) or alum (fitkari) is essential to get the chewy yet soft texture.
* The flavor improves with time spent in syrup.
* If preferred, it can be flavored with cardamom or saffron and rose.
