Petha

Peel the ash gourd, remove the seeds and soft inner flesh, and cut into uniform cubes of about 3–4 cm. The flesh should be firm and white.

Prick each cube all over with a fork or toothpick — this is essential to allow the sugar syrup to penetrate the gourd during cooking.

Prepare lime water: dissolve a small amount of food-grade lime (chuna) in water. Soak the pricked ash gourd cubes in this lime water solution for 30 minutes. This firms up the texture and helps the petha hold its shape.

Drain the lime water and rinse the gourd cubes thoroughly under cold running water 3–4 times to remove all traces of lime.

Dissolve alum (phitkari) in a large pot of water. Add the gourd cubes and boil for 10–12 minutes until they become slightly translucent and tender but still hold their shape. Drain and rinse again.

In a large, wide pan, combine sugar and 800 ml water. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. Add saffron strands.

Add the blanched ash gourd cubes to the boiling sugar syrup. Cook on medium heat for 20–25 minutes, stirring gently occasionally, until the cubes become fully translucent and the syrup thickens to a one-string consistency.

Add cardamom powder, rose water, and kewra water. Stir gently and cook for 5 more minutes.

Remove from heat and allow the petha to cool in the syrup for at least 30 minutes. The cubes will continue to absorb the syrup as they cool.

Serve at room temperature or chilled. Petha can be stored in the syrup in an airtight container for up to 2 weeks.