Petha Murabba | Petha Murabba Recipe | White Pumpkin Murabba | Winter Melon Murabba | How to Make White Pumpkin Murabba | Agre Ka Petha | Petha Murabba Recipe | How to Make Petha Murabba |

 

Petha Murabba | Petha Murabba Recipe | White Pumpkin Murabba | Winter Melon Murabba | How to Make White Pumpkin Murabba | Agre Ka Petha | Petha Murabba Recipe | How to Make Petha Murabba | Here is a classic recipe for Petha Murabba (Candied White Pumpkin/Winter Melon):

Ingredients

1 kg Petha (White Pumpkin/Winter Melon)

1 kg Sugar

1 tsp Alum (Fitkari), powdered (Optional; for crispness)

1 tsp Cardamom powder

1/2 tsp Saffron strands (Optional)

2-3 tbsp Lemon juice

Water, as required

Homemade Petha Murabba (Agra's Petha)

Instructions:

Prepare the Petha:

Peel the petha, remove the seeds and the soft inner pulp, and cut it into 1–2 inch pieces or into shapes of your choice.

Prick each piece thoroughly with a fork to ensure better absorption of the syrup.

Soaking in Alum Water:

Dissolve the alum in enough water to completely submerge the petha pieces.

Soak the pieces in this water for 2–3 hours. This helps the petha remain crisp.

Boil and Rinse:

Remove the petha pieces from the water and rinse them thoroughly 2–3 times in fresh water to ensure no traces of alum remain.

Boil the petha pieces in fresh water until they become slightly translucent (10–15 minutes). Do not overcook.

Drain the water and let the pieces cool down.

Prepare the Sugar Syrup:

In a heavy-bottomed vessel, dissolve the sugar in 1 ½ cups of water and bring it to a boil.

Add the boiled petha pieces to this syrup.

Cook over medium heat, stirring occasionally, until the syrup reaches a one-string consistency and the petha pieces appear glossy and translucent.

Enhancing the Flavor:

Add the cardamom powder, saffron strands (if using), and lemon juice, and mix well. Stir gently and cook for another 2–3 minutes.

Cool and Store:

Allow the Murabba to cool down completely.

Transfer it, along with the syrup, into a clean, dry glass jar.

Store it in the refrigerator or in a cool, dry place. Petha Murabba remains fresh for months.

Tips

To prevent spoilage, always use clean and dry utensils and jars.

If desired, you may add a few drops of rose water or Kewra water at the end for extra fragrance.

The Murabba will be ready to eat within a day, but its flavor deepens even further after a few days. Enjoy Petha Murabba as a delicious and healthy sweet treat, or as a digestive after a meal!