Agra Panchhi Petha Box Souvenir Sweet Gift

Method

1. 1

   Shape the ash gourd: Using a melon baller, scoop the ash gourd into small balls about 2 cm diameter. Or cut into very small cubes. The small size is what makes the angoori (grape) petha distinct.

2. 2

   Poke holes: Using a toothpick or thin skewer, poke 15 to 20 holes in each ball from different angles to allow the lime and sugar to fully penetrate the small pieces.

3. 3

   Soak in lime water: Soak the balls in the calcium hydroxide water for 1.5 to 2 hours. The lime firms the cell walls.

4. 4

   Rinse very thoroughly: Rinse in 6 to 7 changes of fresh water until all lime residue is completely removed.

5. 5

   Boil until semi-transparent: Boil in fresh water for 8 to 10 minutes until semi-translucent.

6. 6

   Make the flavoured sugar syrup: Combine sugar and water. Boil 4 to 5 minutes to 1-string consistency. Add grape essence, green food colour drops and cardamom. Stir.

7. 7

   Add ash gourd balls to flavoured syrup: Add the boiled, translucent ash gourd balls. Cook on medium heat for 20 to 25 minutes, turning gently, until fully transparent and the grape-flavoured syrup has been fully absorbed.

8. 8

   Remove and cool on a rack: Lift each ball from the syrup. Place on a rack to cool. The surface syrup will crystallise into a thin white crust as it cools.

9. 9

   Cool completely for 30 minutes.

10. 10

    Pack into a box: The angoori petha is traditionally served in small decorative boxes — perfect as a gift from Agra.

11. 11

    Note: Panchhi Petha (named after its founder Panchhi Lal) in Agra is the most well-known petha manufacturer — their distinctive boxes are seen in the hands of virtually every Taj Mahal visitor. The angoori variety with its grape flavouring and small grape-like balls is the premium variety. Agra Petha has a GI tag as a geographical indication product specifically associated with Agra city. The street running from the Agra Fort to the Taj Mahal is lined with petha shops all selling variations.