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:

1. Dissolve alum in 1/2 cup of water. Keep aside.
2. Dissolve lime in 1 liter water and strain with a clean cloth, twice if required.
3. Peel pumpkin and discard the seeds and the mushy center.
4. Cut the pumpkin into 1x2x1 rectangular blocks or as desired.
5. Prick all over with a metal skewer or fork.
6. Put pieces in lime water. Soak for 30-35 minutes.
7. Drain, wash under clean running water for 2-3 minutes.
8. Put the pieces in a bowl, sprinkle alum water and shake to coat all pieces evenly.
9. Drain and boil pieces in a large heavy pan, till a little soft and exuding water.
10. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)
11. Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
12. Keep covered with a mesh, overnight.
13. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.
14. Drain out excess syrup, sprinkle essence and rose water.
15. Cool completely, refrigerate.

Recipe courtesy of Sify Bawarchi