Friday, 19 October 2012



  • 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
  • Dissolve alum in 1/2 cup water. Keep aside.
  • Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.
  • Peel pumpkin, dicard seeds, mushy centre.
  • Cut into 1"x2"x1" 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 in a bowl, sprinkle alum water, shake to coat all pieces evenly.
  • Drain, 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.


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