Bring the magical charm of North India to your kitchen with this Angoori Petha recipe, Agra’s signature sweet treat. This delicate, crystalline delight is made from humble ash gourd, lovingly simmered in fragrant saffron syrup and imbued with the subtle note of cardamom. The result is a melt-in-your-mouth candied cube, translucent and glistening, with a gentle chew—the perfect bite to transport you to the bustling lanes of Agra. Unlike traditional milk-based northern desserts, Angoori Petha is totally unique, created by soaking and cooking winter melon before slow-candied transformation in saffron-laced syrup.
While the recipe does require patience, every shimmering morsel is worth the wait, making it perfect for festivals or a celebratory sweet table. The optional use of saffron and kewda water lends an aromatic complexity, though you’re free to experiment with flavors like rose, coconut, or even a dash of chocolate for a contemporary twist. Serve as a memorable finale to a festive meal or gift to loved ones—the sweetness and the nostalgia will linger long after the last bite.
Angoori Petha: Agra's Iconic Translucent Sweet
Print RecipeIngredients
- 500 grams ash gourd (winter melon), peeled and deseeded
- ½ teaspoon edible limestone (chuna)
- 1½ cups sugar
- 3 cardamom pods
- A few strands saffron
- A pinch saffron food color
- 1 teaspoon kewda water
Instructions
Cut the ash gourd into bite-sized cubes, ensuring all skin and seed pulp are removed. Prick each cube all over with a fork and set aside.
Dissolve edible limestone in 4 cups of water in a large bowl. Add the ash gourd pieces, stirring gently. Let them soak for 24 hours, gently mixing every few hours.
Rinse and wash each soaked cube thoroughly under running water to eliminate all traces of limestone.
Bring 4 cups of fresh water to a boil in a saucepan. Add the cleansed ash gourd and cook, stirring now and then, for about 12-15 minutes until translucent but still holding shape.
In a large pan, combine sugar, crushed cardamom pods, saffron strands, saffron food coloring, and ¼ cup water. Heat gently until the sugar completely dissolves into syrup.
Transfer the boiled ash gourd cubes into the syrup. Simmer for 10 minutes until the cubes absorb the fragrant syrup and take on a glossy sheen.
Remove the sweetened cubes and place on a wire rack or plate to cool and crystallize for at least 12 hours.
Once completely dry and set, arrange your Angoori Petha in an airtight container, drizzle a dash of kewda water, and enjoy.
Notes
Tips:
Soaking the ash gourd in limestone water is crucial for a firm texture—don’t rush this step., Rinse the cubes thoroughly after soaking to prevent any residual odor or taste., Patience is key: Allow ample time for soaking, boiling, and drying for best results., For different flavors, experiment with rose, coconut, or chocolate instead of saffron., Omitting saffron still gives you the classic white Agra petha.
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