Thursday, 24 March 2016

ANGOORI KESARI PETHA / अंगूरी केसरी पेठा

Holi Special recipe Angoori Petha ...


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:



1.       Wash the kohala well. Peel out the outer skin.


2.       With the help of a scooper scoop out small balls from the outer flesh of the kohala.

3.       Make sure you do not get in any seeds.



4.       Dissolve the chuna in 3 – 4 cups of water.


5.       Add the scooped out balls into the chuna water.

6.       Leave them in it covered for the next 6 – 7 hours.

7.       After 6 – 7 hours you will notice that they get a little transparent.


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.



9.       Heat sugar and water in a heavy bottomed pan.


10.   When the water comes to a boil and sugar dissolves, add in the balls.


11.   Add in crushed saffron and salt.


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.


15.   Again switch off the flame and allow the balls to sit in the syrup for the next 10 – 12 hours.


16.   Chill for 2 – 3 hours and then serve them chilled garnished with almond and pistachio slivers. 





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