Petha with Angoori: Sweetness ka Double Dose, Boss!

Namaste Doston! Kem chho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another recipe that’s guaranteed to tickle your taste buds and bring a smile to your face. Today, we’re diving into the delightful world of Petha with Angoori – a sweet treat that’s as visually stunning as it is delicious!

This gorgeous dessert is a star during Diwali, Holi, and weddings. It is also popular during festive occasions, and even simply when you want to celebrate something special. The sweet, juicy flavors are just perfect for sharing with loved ones.

A Royal Bite of History

Petha, in its simplest form, has roots tracing back to the Mughal era. It’s said that Emperor Shah Jahan, in his quest to feed the masses during a famine, commissioned his chefs to create a sweet that was nutritious and readily available. Thus, the humble ash gourd was transformed into the translucent, jewel-like Petha. Angoori Petha, a more modern twist, adds a touch of elegance and sophistication to this classic sweet.

Get Ready to Cook!

Preparation Time: 25 minutes
Cooking Time: 60 minutes

Ingredients: The Sweet Symphony

Petha (Ash Gourd): 500 grams, peeled, deseeded, and cut into 1-inch cubes
Chini (Sugar): 2 cups
Pani (Water): 1 cup
Kesar (Saffron) strands: A pinch
Elaichi Powder (Cardamom Powder): 1/2 teaspoon
Gulab Jal (Rose Water): 1 teaspoon
Maida (All-Purpose Flour): 2 tablespoons
Kesar Food Colour (Saffron Food Colour): A pinch (optional)
Ghee (Clarified Butter): 1 teaspoon (for greasing)

Let’s Make Some Magic!

Blanch the Petha: In a large pot, bring water to a rolling boil. Add the petha cubes and blanch for 5 minutes. This helps to soften them and remove any lingering vegetal taste. Drain the water and set the petha aside.
Make the Sugar Syrup: In a heavy-bottomed pan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves completely.
Infuse the Syrup: Add saffron strands and cardamom powder to the sugar syrup. Let it simmer for 2-3 minutes, allowing the flavors to meld beautifully.
Cook the Petha: Gently add the blanched petha cubes to the simmering sugar syrup. Cook on low heat for about 45-50 minutes, or until the petha becomes translucent and the syrup thickens. Stir occasionally to prevent sticking.
Prepare the Angoori (Little Grapes): In a small bowl, mix maida with a little water to form a smooth, lump-free paste. The consistency should be similar to pancake batter. Add a pinch of Kesar food colour.
Fry the Angoori: Heat ghee in a small pan over medium heat. Drop small dollops of the maida batter into the hot ghee, creating tiny “grapes.” Fry until golden brown and crispy. Remove and drain on paper towels.
Final Touch: Gently stir in rose water into the Petha. Turn off the heat and let the Petha cool slightly.
Assemble the Delight: Carefully arrange the Petha pieces on a serving plate. Garnish with the fried Angoori.

Chef Curry’s Top Tips

Petha Quality: Choose a firm, mature ash gourd for the best results.
Sugar Syrup Consistency: The sugar syrup should be thick enough to coat the petha pieces nicely.
Gentle Cooking: Cook the petha on low heat to prevent it from breaking apart.
Angoori Size: Make the Angoori small and uniform in size for a visually appealing presentation.

Cooking It Your Way!

Gas Stove: The traditional method, as described above, works perfectly on a gas stove.
Induction Stove: Adjust the heat settings on your induction stove to maintain a gentle simmer.
Pressure Cooker: Not recommended, as the petha can easily become mushy.
Oven: While not ideal, you can bake the petha in a preheated oven at 350°F (175°C) for about 1 hour, basting with the sugar syrup occasionally.
Microwave: Not recommended, as it’s difficult to control the cooking process.
Slow Cooker/Crockpot: Cook the petha on low for 4-6 hours, checking occasionally.
Air Fryer: Not recommended for this recipe.

Nutritional Information (approximate, per serving):

Calories: 250-300
Carbohydrates: 60-70 grams
Protein: 1-2 grams
Fat: 1-2 grams

Serving Suggestions:

Serve Petha with Angoori chilled or at room temperature.
Garnish with chopped nuts like pistachios or almonds for added texture and flavor.
Pair it with a scoop of vanilla ice cream for a decadent dessert.
Enjoy it as a sweet treat after a spicy Indian meal.

Time to Get Cooking!

So there you have it, folks! A step-by-step guide to making your own Petha with Angoori. It’s a labor of love, but the end result is totally worth it. Try this recipe at home and share it with your friends and family. Let me know how it turns out in the comments below! Happy cooking!