petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step images. petha is a special north Indian mithai that is especially famous in some regions like Agra and Mathura. Learn how to make dry petha - Indian sweet. To make petha, prick the ash gourd cubes, combine with slaked lime and enough water and keep aside overnight. Next day drain in running water. Then cook ash gourd cubes in water and powdered alum mixture for 10 minutes. Again drain and keep aside. Then make sugar syrup and add ash gourd pieces in it and cook for 5 minutes. Cover and keep for 5 minutes. Thereafter keep cook and strain it as per the steps given. Finally roll it in powdered sugar to get the perfect petha. The moment you have a look at the ingredients list you will realise that this Agra petha is very unlike other sweets you might have cooked or tasted before. Simply put, the Petha is a sweetened cube of ash gourd, but the use of ingredients like lime and alum, as well as the special preparation procedure, give it an off-beat texture that is crisp, juicy, chewy and kind of melt-in-the-mouth too! It is quite difficult to explain the fabulous experience, which has to be tried first-hand to understand. The petha can be stored in the refrigerator for a few weeks, so you can comfortably make a large batch and enjoy it whenever you wish. The Rajasthanis especially like to pop a petha into their mouth after meals, so you could try doing that too. Tips for making Petha. 1. Cleaning of ash gourd in the initial stage while it is soaked in alum is very important. 2. Make sure to maintain the consisitency of the sugar syrup. 3. Drain the petha very well before coating with powdered sugar. Also check out the petha variants - Petha Paan and Angoori Petha. Enjoy petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step photos.

Milk cake, which traditionally takes hours to cook, is made quickly and easily using this recipe! Typically, milk cake is made by boiling milk for a long time till it becomes mava, which is then cooked with sugar and later allowed to set. In this version, we use readymade mava to prepare this delightful Quick Milk Cake in minutes. However, remember that it takes a few hours to set, so prepare it a day before you need to serve it. Also, it is better to set this mithai in a steel or aluminium bowl rather than a glass one, to make it easier to de-mould.

A little smartness is all it takes to make traditional favourites easily at home. Malai Barfi, for instance, can be made quite speedily and easily at home by using readymade mava. While the mithai does require a day to cool, you can eliminate the many back breaking hours of work in the kitchen by using this foolproof recipe. So go ahead and prepare homemade Malai Barfi and serve them to your family and friends with a real, relaxed smile on your face.

Making Mango Barfi can be back-breaking work if you do not know the right shortcuts such as this! Using readymade khoya and mango pulp makes the job simpler and faster, as you do not have to cook the milk for hours. This recipe enables you to make Mango Barfi in around 20 minutes, but you need to plan in the setting time of eight hours, so prepare it well in advance of when you need it. Plus, remember to add the alum although we are preparing this with khoya rather than fresh milk, because alum imparts a nice, crumbly texture to the barfi. Also do try our other Barfi recipes like Rose Barfi , Khajur Pista Almond Barfi and many more.

Potato Salli is a sev like snack made of potatoes. A special process of removing starch with alum, half-cooking the potato fingers, sun-drying and then deep-frying them gives the Potato Salli an impeccably crisp texture, which nobody can resist. You can just munch on these plain salted Potato Salli or use it to make delectable snacks and chaat party . You can try these recipes using Potato Salli like the Moong Sprouts and Potato Salli Chaat and Hare Mutter ki Chaat .