Angoori Petha

Ingredients :


2 kg. White pumpkin ¼ tsp slaked lime 3 cups sugar a few drops yellow food colour 1 cup dried coconut


Method :

Peel and deseed the pumpkin.

Scoop out balls from the pumpkin by using a melon scoop.

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, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.

Remove any impurities floating on the surface, using a slotted spoon.

Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.

Take out from the fire. Cool completely.

Drain from the sugar syrup and roll the petha balls in dried coconut.