[UltraVid id=153 ]Namaskar. Welcome to nishamadhulika.com. Today we will make Agra’s famous Petha sweet. It is not that tough to make. Let’s start making Petha. Here we have Petha fruit. Firstly let’s cut it. Remove the inner soft part of the Petha. To make petha take a ripe Petha fruit. Whose seeds have migi. The fruit should look white from above. Do not take greenish raw petha fruit. Remove all of the soft part. Cut it into smaller pieces. Remove the green peel from over it. Cut all pices likewise. Now let’s poke the pieces. Take fork to poke the pieces. Poke them like this. Poke at some distance, poke all likewise. Petha fruit pices are poked and ready. Now let’s put it in limestone water. This is 2 kg petha fruit cut into pieces. Take 2 litre water for it. Take a vessel pour 2 litre water in it. Add 2 tsp limestone to the water and stir it. Put the Petha pieces in limestone water. Dip these well. Keep it for 10 to 12 hours. We are taking petha dipped in limestone water for 10 to 12 hours. Now lets wash these. Drain off the limestone water first. Run the tap water, wash the pieces well, till the limestone is washed off. Keep the washed pieces in a separate plate. Pieces are washed and ready. Pour 2 litre water in vessel to boil the pethas. Cover vessel to boil water quickly. Water is boiling put the pieces in it. Put as much water in vessel, so that the pieces dip well and boil. After adding Petha water is boiling again. Boil it on high flame for 20 minutes. Petha is boiled on high flame for 20 minutes. Petha is transparent, boiled well and ready. Take out the pethas from water and keep in strainer, so that extra water is drained away. As water drains keep it in plate. Let’s make syrup for the petha. Take 1 kg 200 gms sugar. Pour 3 cup water in the sugar. Let sugar dissolve in water. Stir at regular intervals. Sugar has completely dissolved in water. Now put the petha pieces in sugar syrup. Keep flame high, Cook the petha until, the syrup turns dense. Stir at regular intervals. Syrup is dense now. Last drop of syrup falls as a thread. Syrup of desired consistency is ready. Pick it up and keep to cool. Let pieces stay in syrup for 6 to 7 hours or overnight. Then proceed further with the process. 12 hours have passed. We had made dense syrup, now its smooth. Petha has released its juice. Let’s cook it a bit more till dense. Stir at regular intervals and cook it. Sugar syrup is boiling well. Cautiously stir it. Cook until syrup is dense, keep flame high. The color and texture of Petha has now changed. As you drop the syrup you can see, that it is dense. Lift and keep over Jali stand to cool. Syrup has cooled down. Now let’s keep pethas to dry. We have a net, place thali below it, and below net put a bowl. The extra syrup from petha will drip in the plate. Arrange all the petha pieces to dry. It will dry from above and below, these will dry up quickly. Keep these under fan to dry. To the leftover syrup add 10 to 12 lemon’s juice. Then use it as a sharbat. We dried these for 3 hours. Petha is ready to store. If you wish to have petha for much time, then dry it up well. Keep it under fan for 1 day and 1 night. As it dries up well, then store them, Take out the pethas in a bowl. Agra’s famous Petha sweet is ready. It is really yummy. If have made it in a simple way. As the petha is cooked, if desired you can add flavors, essence or color to them. You can make the desired petha. Fill petha in a container, keep outside fridge and relish it for upto 2 months. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.