Agra Petha (Candied Ash Gourd)

Nov 7, 2026 · By VanillaGoods

Dessert Candy confections Medium

Agra petha is ash gourd (white pumpkin) candied in sugar syrup until it turns glassy and translucent, with a crisp sugared outside and a juicy, tender center. A long soak in food-grade lime water is what keeps the pieces firm and bright white. Makes 24 pieces in about 13 hr 30 min.

Prep 30 min

Cook 720 min

Cooling 1 hr

Total 13 hr 30 min

Yield 24 pieces

Diet Gluten free, Vegan

Ingredients

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pieces

2 ¼ lb (1000 g)ash gourd (white pumpkin), peeled and seeded weight, cut into 3 x 4 cm (1 1/4 x 1 1/2-inch) pieces
¼ oz (5 g)food-grade pickling lime (chuna), about 1 tsp
8 ½ cups (2000 ml)water, for the soak
8 ½ cups (2000 ml)water, for the blanch
3 ½ cups (700 g)sugar
½ cup (120 ml)water, for the syrup
½ tsp (1 g)ground green cardamom
1 tsp (5 ml)kewra water, or rose water

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Instructions

Prick each piece of ash gourd all over with a fork so the lime water and syrup can soak in.
In a large glass or stainless steel bowl, stir the food-grade pickling lime into the 2 liters of soak water until dissolved. Add the gourd, keep it submerged, cover and leave for 12 hours or overnight, stirring once or twice.
Drain the gourd and rinse it under running water at least 5 times, rubbing each piece with your fingers, until no chalky feel or smell of lime remains.
Bring the 2 liters of blanching water to a boil in a large pot, add the gourd and boil until the pieces are tender to a fork but hold their shape and the edges look slightly translucent, 12 to 15 minutes. Drain and rinse with cold water.
In a wide, heavy pan, stir the sugar and 120 ml syrup water over medium heat until the sugar dissolves. Add the blanched gourd; it will release water and thin the syrup.
Simmer over medium heat, turning the pieces gently every few minutes, until they look glassy and translucent all through and the syrup is thick and sticky (about 230°F / 110°C on a thermometer), 30 to 35 minutes.
Stir in the ground green cardamom and kewra water and cook 1 minute more. Remove from the heat and leave the pieces in the syrup for 1 hour to soak up flavor.
Lift the pieces out with a slotted spoon onto a wire rack set over a tray and leave uncovered at room temperature until the outside dries to a thin sugary crust, about 12 hours.

Tips

Use only food-grade pickling lime (calcium hydroxide), sold for pickling or as edible chuna, never construction lime.
Rinse thoroughly after the soak; leftover lime gives the petha a bitter taste and odor.
Choose a mature ash gourd with a powdery white skin; young gourds turn mushy.
Use only food-grade pickling lime, keep it away from children, avoid contact with eyes and skin, and rinse the gourd thoroughly after soaking. Hot sugar syrup at 230°F (110°C) causes serious burns; keep the pan at the back of the stove.

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Recipe FAQ

How long does it take to make agra petha (candied ash gourd)?

Plan on 30 minutes of prep and 12 hours of cooking, plus 1 hour to rest. The recipe makes 24 pieces.

How should I store agra petha (candied ash gourd)?

Keep dry petha in an airtight container at room temperature for up to 1 week or refrigerated for up to 1 month; syrup-soaked petha must be refrigerated and eaten within 10 days.

Can I make agra petha (candied ash gourd) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Petha is the signature sweet of Agra, made by firming ash gourd in lime water, then cooking it in sugar syrup until it turns translucent and drying it to a sugary crust. Serve it with masala chai.

Variations

Kesar angoori petha: cut the gourd into 1.5 cm (5/8-inch) cubes, add a large pinch of saffron with the sugar, stop cooking when the syrup is thick but pourable (about 222°F / 106°C) and keep the petha in its syrup in the refrigerator instead of drying.
Orange and cardamom: add 1 tsp (2 g) finely grated orange zest with the cardamom; time unchanged.
Toasted coconut petha: roll the warm drained pieces in 40 g (1/2 cup) lightly toasted desiccated coconut before drying; drying time drops to about 6 hours (contains coconut).

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

118 Calories / serving

0.1g Fat

30.5g Carbs

0.2g Protein

29.2g Sugar

Whole recipe (24 servings): ~2832 cal · 2g fat · 732g carbs · 5g protein · 701g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

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