Ingredients:
• 1 kg – Firm white pumpkin
• 800 gms – Sugar
• 2 tsp – calcium hydroxide (kitchen lime)
• 1/2 tsp – Alum powder
• 1 tsp – rose water
• 3-4 drops kewra essence
• 2 cups – water
Method:
- Dissolve alum in 1/2 cup of water. Keep aside.
- Dissolve lime in 1 liter water and strain with a clean cloth, twice if required.
- Peel pumpkin and discard the seeds and the mushy center.
- Cut the pumpkin into 1x2x1 rectangular blocks or as desired.
- Prick all over with a metal skewer or fork.
- Put pieces in lime water. Soak for 30-35 minutes.
- Drain, wash under clean running water for 2-3 minutes.
- Put the pieces in a bowl, sprinkle alum water and shake to coat all pieces evenly.
- Drain and boil pieces in a large heavy pan, till a little soft and exuding water.
- Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
- Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
- Keep covered with a mesh, overnight.
- Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
- Drain out excess syrup, sprinkle essence and rose water.
- Cool completely, refrigerate.
Recipe courtesy of Sify Bawarchi