ASHGOURD, also known as winter melon or white pumpkin has porous cells that can easily absorb sugar In spite of being a squash. It has been converted into a fat free dessert)by soaking in sugar syrup using the chemical process of OSMOSIS. Agra ka Petha is a soft chewy, translucent glass sweet like cotton candy, but fibrous to taste.it has a cylindrical or rectangular shape loved by both adults and children. More varieties like Kesar Petha and Agra Pethas are available due to huge demand for this fat free dessert. Cooking Petha at home is a time consuming task, but this recipe will make it a little easy to follow.

Buying and storage: The ash gourd is 6-8″ long and 3-4″ in diameter and available in Indian & Oriental stores. When choosing one, buy cut pieces that are fresh, as the whole squash is too big and hard to cut. Petha is the only special sweet made with Ash gourd though savory preparations like Avial, Morkootan, Kootu, Olan etc. are usually cooked.

History: Ashgourd’s genetic diversity spans SE Asia – Japan, China, Indonesia, and Malaysia. The squash has been cultivated in China for 2000 years. Winter melon soup is supposed to be a cooling food ideal for eating on hot and sticky days. Chinese literature praises its medicinal value in the 5th & 6th century AD.
http://theindianvegan.blogspot.com/2014/01/all-about-ash-gourd-benincasa-hispida.html

Nutrition Facts of Ash gourd (Benincasa Hispida) per 100 g.% DV

GI= 24; GL =0
Water 96%		 Minerals Vitamins
Energy 13 cal. – 1% Sodium 6 mg -<0.5% Folates 5 mug – 1.25%
Carb. 3g – 2.3% Potassium 111mg – 2.4 % Niacin 0.4mg – 2.5%
Protein 0.4g – <1% Calcium 19 mg – 2% Pantothenic acid 0.133mg – 2.5%
Total Fat 0.2g – 1% Iron 0.4mg – 5% Pyridoxine 0.035 – 3%
Cholesterol 0mg – 0% Magnesium 10mg – 2.5% Riboflavin 0.11mg – 1%
Dietary Fiber 2.9g – 7.6% Manganese 0.058mg – 2.5% Thiamin 0.04mg – 3.3%
Phosphorous 19mg – 2.5% VitaminA 0 IU -0 %
Selenium0.2mug – <1% Vitamin C 13mg – 14%
ZInc 0.61mg – 6%
Ash gourd (waxgourd) (Benincasa hispida),(Source: USDA National Nutrient data base) https://www.nutrition-and-you.com/ash-gourd.html

Health Benefits of Ashgourd

  • Ash gourd Aids in weight loss: Being water dense, low calorie and low carb, it is the best natural remedy for weight loss.Include ash gourd juice or stew (Olan) in your diet.
  • Ash gourd Improves digestion: It contains lots of water, rich in fiber and low in calories. It is recommended for a low carb diet. It helps with constipation since its fiber forms a gel inside the gut that digests the food slowly and is satiating for a long time.
  • Ash gourd Prevents ulcer formation in membranes of the stomach and intestine. Ash gourd juice with equal amounts of water can be taken on an empty stomach in the morning for peptic ulcers. Acidity formed by eating spicy foods or longtime fasting can be combated with Ash gourd juice.
  • Ash gourd Provides increased energy and sharpness of mind: It has a cooling effect that keeps the nervous system calm. A glass of ash gourd juice taken daily for a week increases the alertness of the mind and improve intellectual levels. It provides more energy without agitation unlike coffee.
  • Ash gourd Detoxifies the kidneys and strengthens respiratory process: It stimulates fluid secretion in the kidneys by hampering the toxins and ensuring proper hydration. It contains intrinsic expectorant properties that helps to remove mucus or phlegm buildup thus regulating lung functioning and hampering breathing problems.
  • Ash gourd Moisturizes skin naturally, combats skin infections, promotes hair growth and tackles dandruff.

How to make Petha

  • Peel the Ash gourd, cut into quarters; remove the seeds and soft fibrous portion on the inside.
  • Cut into large thick slices. Prick with a fork all over.
  • Dissolve 1 tsp. chemical lime (alum/ chunna ) in enough water to cover the cut ashgourd pieces.
  • Soak them in this water for 15 min. and wash well.
  • Cut the large pieces into 2×2″ cubes.
  • Make lime water solution with the remaining tsp. ALUM / chemical lime.
  • Soak the cubed gourd pieces in the freshly made lime water solution for 2 hours.
  • Drain pieces and wash thoroughly, squeezing out water and rinsing again to remove all traces of lime.
  • Cook GOURD cubes in enough boiling water until JUST soft and transparent.(10 min.)
  • Meanwhile add 3 cups water to the sugar in a pan and bring to a boil .
  • Add lemon juice and cardamom and cook into syrup until it reaches one thread consistency.

    (1 THREAD CONSISTENCY TEST: DROP A LITTLE SYRUP IN A SMALL CUP. PICK UP A LITTLE & RUB BETWEEN THE THUMB & FORE FINGER. A LITTLE STRING APPEARS TO CONNECT BOTH ENDS)

  • Add milk & water mixture; Skim off any foam that may collect on the sides of the pan.
  • Remove from heat ; keep the syrup warm.
  • Drain the cooked pumpkin pieces with a slotted spoon and add to sugar syrup..
  • Add pumpkin pieces into the syrup and let it simmer for a couple minutes.
  • Add ROSE/ KEWRA water and mix well. Let the Petha pieces soak and absorb the syrup while cooling.
  • ONCE PETHA IS COOLED DRAIN ON A PAPER TOWEL TO DRY.
  • SERVE or STORE IN A FLAT BOX ON PARCHMENT / WAX PAPER SEPARATED.