Petha sweets are very tasty. Agra is famous all over the country for Petha as Petha is mainly made in Agra. Petha sweets do not require ghee or oil, they are as big as a pumpkin, their color is milky. It is made using several different methods. Like dry petha, grape pita dipped in juice and coconut petha. But mostly dry petha is preferred. Apart from all this, essences of many shapes and colors are mixed to make petha.

Make petha like this at home


  • Petha fruit – 1 kg
  • Sugar – 700 grams
  • Kewra Essence – 4-5 drops

how to make

Peel a squash, grate it and squeeze the juice. Now cut the rest into square or rectangular pieces from 1 inch to 2 inches, break the sliced ​​​​petha slowly with a fork. Take enough water in a pan that the pieces of pumpkin can be submerged properly, dissolve 2 peas in it, put the pieces of pumpkin in water and keep it covered for 2 hours. Now remove it from the alum water and wash it with clean water.

Take sufficient amount of water in a pan and keep it hot so that the pieces of pumpkin get immersed in the water and when the water comes to a boil, put the pieces of pumpkin in the water and cover it with a lid and let it boil for 5 to 6 minutes. When the color changes slightly, switch off the gas. Drain the pumpkin pieces and let the excess water drain.

Do not let the pumpkin pieces become too soft while boiling. To cook the boiled pumpkin pieces with sugar, put pumpkin pieces in it and add sugar and keep it covered for half an hour. Make a syrup by taking out the water from a piece of pumpkin. There is no need to add water separately for syrup. When the sugar dissolves completely, reduce the gas to medium and let it rise.

How to make Dried
Petha. To make dry petha sweet, boil sugar syrup in petha till it takes the right size. Keep stirring it occasionally with a spoon, so that the syrup does not burn from anywhere. When the syrup is about to set, switch off the gas. Leave the paste in the syrup for 6 to 7 hours or overnight so that the syrup gets absorbed well into the paste. Now take out the petha from the syrup and place it on the grill. If you want, you can also sprinkle kewda water on it. If you prefer dry petha instead of juicy petha. Then soak the petha placed on the grill in the open air in the fan air for 3 to 4 hours or more.

Your petha is ready. You eat the sweet of Petha and keep the remaining Petha stuffed in the container. Eat it whenever you want for a month.