Gulab petha | How to make Gulab petha

By uzma shouab  |  7th Mar 2018  |  
5 from 1 review Rate It!
Gulab pethaby uzma shouab
  • Prep Time

    6

    Hours
  • Cook Time

    40

    mins
  • Serves

    8

    People

6

1

About Gulab petha Recipe

A traditional recipe of grand ma, a delicious desert for all times.

Gulab petha

Ingredients to make Gulab petha

  • 1 and 1/2 kg ash guard
  • 1 and 1/4 kg sugar
  • 2 tbsp lime(khane wala choona)
  • 1 tbsp alum
  • 1 tbsp gulab water
  • few rose petals for garnish

How to make Gulab petha

  1. TAKE 1 AND 1/2 KG ASH GUARD
  2. REMOVE GREEN UPPER AND INNER SEEDS PART
  3. DO ALL SAME WITH ALL PIESEC
  4. REMOVE ALL GREEN PARTS EVEN IT VEINS ALSO
  5. NOW PRICK ALL SIDES WITH FORK
  6. CUT IN EQUAL CUBES SIZE
  7. TAKE LIME(KHANE WALA CHOONA) IN SMALL BOWL AND ADD SOME WATER IN IT
  8. MIX IT
  9. ADD 1 AND 1/2 LITRE WATER IN CUT ASH GUARD CUBES
  10. ADD DISSOLVE LIME IN IT
  11. AND MIX WELL
  12. AND COVER IT FOR 4 TO 5 HOURS
  13. IN BETWEEN SHAKE 2 TO 3 TIMES
  14. AFTER 5 HOURS REMOVE LIME WATER FROM THIS ON STRAINER
  15. AGAIN ADD WATER AND RUB WITH HAND
  16. AGAIN STRAIN WATER FROM THIS
  17. AGAIN ADD WATER IN THE BOWL
  18. AND RUB WITH HAND NICELY TO REMOVE ALL LIME WATER FROM THIS,DO THIS PROCESS FOR 2 TO 3 TIMES
  19. NOW AGAIN ADD WATER IN THIS CUBES BOWL,COVER IT FOR 10 MINUTES
  20. NOW AGAIN REMOVE ALL WATER WITH STRAINER
  21. HEAT WATER IN KADHAI
  22. WHEN BOIL ADD ALUM IN IT
  23. NOW ADD WASHED ASH GUARD CUBES IN IT
  24. KEEP BOILING FOR 10 TO 12 MINUTES
  25. IN BETWEEN STIR IT
  26. WHEN DONE REMOVE THIS FROM BOILING WATER
  27. KEEP TO COOL
  28. WHEN COOL PLACE IN TOWEL TO REMOVE EXTRA WATER
  29. NOW TRANSFER IN KADHAI AND ADD SUGAR IN IT
  30. MIX AND COVER IT
  31. WHEN SUGAR DISSOLVE
  32. KEEP ON HEAT TO SOAK ALL THE SUGAR IN PIECES
  33. TO CHECK THE CONSISTENCY,TAKE A SOME HOT SUGAR SYRUP IN WATER BOWL WHEN SUGAR SET A SIDE IT'S DONE
  34. AGAIN COVER IT TO COOL
  35. WHEN IT'S SLIGHTLY COOL ADD SOME GULAB JAL IN IT
  36. MIX
  37. AGAIN COVER FOR OVER NIGHT
  38. IF NEED ANGOORI PETHA IT' S DONE
  39. IF NEED SOOKHA PETHA
  40. AGAIN KEEP ON HEAT AND COOK TILL ALL CHASHNY COMPLETELY DRY
  41. NOW TRANSFER IN A STRAINER
  42. AND COVER IT WITH STRAINER TO PAAS AIR AND KEEP IT FOR 8 TO 10 HOURS FOR DRY

Reviews for Gulab petha (1)

Shelly Sharma7 months ago

It seems to be so yummyyy...
Reply
uzma shouab
7 months ago
Shelly try it really tasty,after all grand parent recipe