Holi Special recipe Angoori Petha ...
METHOD:
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ANGOORI KESARI PETHA / अंगूरी केसरी पेठा
INGREDIENTS
Kohala / petha / ash gourd
|
1 no small
|
Sugar
|
1 ½ cup
|
Water
|
1 ½ cup
|
Kesar / Saffron
|
2 pinch
|
Haldi / turmeric pdr
|
1 pinch
|
Edible chuna / choona / pickling
lime
|
½ tsp
|
Salt
|
A pinch
|
Almonds sliced or slivers
|
½ tsp for garnish
|
Pistachios sliced
|
½ tsp for garnish
|
METHOD:
2.
With the help of a scooper
scoop out small balls from the outer flesh of the kohala.
5.
Add the scooped out balls into
the chuna water.
6.
Leave them in it covered for the next 6
– 7 hours.
8.
Drain out the entire water and
wash the balls in fresh running water atleast 3 – 4 times till all the traces of
the chuna are removed.
12.
Simmer the mix stirring at
regular intervals for the next 6 – 7 min.
13.
Switch off the flame and allow
the balls to rest and soak in the syrup for the next 9 – 10 hours.
14.
Again reheat the mix, stir and
allow to boil for the next 4 – 5 min till the sugar gets to a syrupy 1 string
consistency.
16.
Chill for 2 – 3 hours and then
serve them chilled garnished with almond and pistachio slivers.
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