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Angoori Petha
Tarla Dalal
28 September, 2015
Table of Content
Tags
Soaking Time
0
Preparation Time
30 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
60 Mins
Makes
40 servings
Ingredients
Main Ingredients
2 kgs ash gourd (ash gourd)
1/4 tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup desiccated coconut
Method
- Peel and deseed the pumpkin. Using a melon scooper, scoop out balls from the pumpkin.
- Prick each pumpkin ball with a fork at close intervals.
- Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
- Wash the pumpkin balls thoroughly. Drain and keep aside.
- In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil.
- Skim off any impurities floating on the surface, using a slotted spoon.
- Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely.
- Drain form the sugar syrup and roll the petha balls in desiccated coconut.
- Cool completely.
Angoori Petha recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 66 cal |
| Protein | 0.1 g |
| Carbohydrates | 14.2 g |
| Fiber | 0.2 g |
| Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 0.6 mg |
Click here to view Calories for Angoori Petha
The Nutrient info is complete
Dulendra sahu
Aug. 25, 2015, 12:33 p.m.
neeraj patel
July 18, 2015, 6:14 p.m.
