Monthly Archives: October 2008
Tuesday, opportunity rang me up in the middle of my cook day. It was Steve (or was his name Scott?), the market manager for the newly opening Downtown Alachua Farmers Market. Steve wanted to invite me to join the market as a vendor. Why, thank you, Steve!
Brajajana sent me the following recipe in response to a pic I posted elsewhere of an uber loki. It’s for the Indian sweet by the name of petha. I can’t say that I endorse all the ingredients in the recipe (I am so not into alum powder), or that I like petha. In fact, I really don’t like petha. Brajajana may be the only person I know who actually has willingly had more than one piece.
Nevertheless, I thought it would be interesting to post the recipe.
If you have had any experience with petha, positive or negative, please feel free to post it in the comments section.
• 1 kg White Pumpkin (firm)
• 2 tsp Calcium Hydroxide (kitchen lime)
• ½ tsp Alum Powder (Fitkari)
• 3 drops Screwpine Essence (Kewra)
• 800 gm Sugar
• 1 tsp Rose Water
• 2 cups Water
How to make Petha:
• Dissolve alum powder in water (½ cup) and keep it aside.
• Dissolve kitchen lime in 1 litre water, strain with a clean cloth twice if required, and keep it aside.
• Wash, peel and deseed the pumpkin. Cut it into 25 mm. (1″) squares and prick each piece with a fork all over.
• Soak the pieces in lime water for 30 minutes.
• Drain the lime water and wash the pieces thoroughly under clean running water for 2-3 minutes.
• Put the pumpkin pieces in a bowl. Pour alum water on the pieces and shake the bowl so that all the pieces get evenly coated.
• Drain the alum water. Take sufficient amount of water in a heavy bottomed pan and boil the pumpkin pieces till they become soft and transparent.
• In the meantime, make syrup of sugar and water of 2 thread consistency.
• Put drained pumpkin pieces in the sugar syrup and boil till syrup becomes thick again.
• Turn off the flame and take out the pieces.
• Keep covered the syrup with a mesh, overnight.
• Again boil the syrup and add the pieces.
• Cook it for 3-4 minutes and turn off the flame. Let the pieces cool.
• Now sprinkle Kewra and rose water over the pieces. Allow petha to cool completely. Refrigerate it.
• Petha is ready to serve.
The contest is being judged by Kurma Dasa, of Cooking with Kurma fame. Kurma Dasa is not only an accomplished cookbook author and chef, but also a serious limerick enthusiast.
In addition to winning a jar of Sabjimata Jam, the winner may also receive a congratulatory email from the judge himself (gotta run this past him still).
Okay. You definitely don’t want to miss this event, complete with jam and celebrity judge. So get limericking!