Kesari Petha

By Nishi Ruchir

Mar, 30th

660

Servings

6 persons

Cook Time

30 minutes

Ingredients

3 - 5

Ingredients

White Pumpkin 350 grams
Sugar 300 grams
Alum 1 tbsp
Saffron 1 tbsp
Kevda essence 1 tsp

Instructions

Clean, wash and soak 350 grams of cubed pumpkin in water. Add alum and let it rest overnight.
Next morning....rub the pumpkin pieces thoroughly and clean and drain them. Now in a big container let 1 ltr water come to a boil. Now add the pumpkin pieces qnd let them cook for 7 mins. Now drain the excess water and let them rest in a colander.
In a vessel take sugar, saffronand water till the sugar level and let it boil till 2 tar chasni forms. Now add the pumpkin pieces and kevdq essence and let them cook for 15 mins.
After the process strain the excess sugar syrup and let it dry in the colander for about half and hour. Its ready to serve.

Other recipes

Rajsthani Makki Dhokla

550

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.