Petha: Difference between revisions
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{{distinguish|Peda}} | {{distinguish|Peda}} | ||
{{Infobox prepared food | {{Infobox prepared food | ||
| name | | name = Petha | ||
| image | | image = Petha kesari.JPG | ||
| image_size | | image_size = 250px | ||
| alternate_name | | caption = Kesar Petha variant | ||
| country | | alternate_name = | ||
| region | | country = [[Indian subcontinent]] | ||
| course | | region = [[Agra]], [[Uttar Pradesh]] | ||
| served | | course = [[Dessert]] | ||
| main_ingredient | | served = | ||
| variations | | main_ingredient = [[Ash gourd]], [[sugar]] | ||
| calories | | variations = [[Kesar]] Petha, [[Grapes|Angoori]] Petha, Dry Petha, [[Chocolate]] Petha, [[Paan]] Petha, [[Rose|Gulab]] Petha | ||
| other | | calories = ~250 | ||
|name_lang=[[Hindustani]]|national_cuisine=[[Indian cuisine]]|year=uncertain |minor_ingredient=}}'''Petha''' ([[Hindi]]: पेठा pronounced {{IPA-hns|ˈpeːʈʰa|}}) is a translucent soft [[candy]] from [[Indian subcontinent]] made from [[ | | other = | ||
|name_lang=[[Hindustani]]|national_cuisine=[[Indian cuisine]]|year=uncertain |minor_ingredient=}}'''Petha''' ([[Hindi]]: पेठा pronounced {{IPA-hns|ˈpeːʈʰa|}}) is a translucent soft [[candy]] from [[Indian subcontinent]] made from [[ash gourd]] or white pumpkin, or simply ''petha'' in Hindi and Urdu).<ref name=Crops>T. R. Gopalakrishnan {{google books|-mTUBjSyo_UC|Vegetable Crops|page=138}}</ref><ref name=":0">{{Cite news|last=Sharma|first=Sudhirendar|date=2019-10-12|title=Name, place, confection, thing|language=en-IN|work=The Hindu|url=https://www.thehindu.com/society/history-and-culture/name-place-confection-thing/article29657621.ece|access-date=2020-10-28|issn=0971-751X}}</ref> | |||
== Preparation == | == Preparation == | ||
Petha is generally made by cutting ash gourd into cubes, soaking in lime, | Petha is generally made by cutting ash gourd into cubes, soaking in lime, boiling, and coating in a flavoured sugar syrup.<ref>{{Cite web|title=Petha Recipe {{!}} How to Make Petha {{!}} Agra Ka Petha|url=https://food.ndtv.com/recipe-petha-218806|access-date=2020-10-28|website=NDTV Food}}</ref> | ||
With growing demand and innovation, more varieties of the original preparation are available. Many flavoured variants are available, e.g. ''kesar petha'', ''angoori petha'' etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes [[kewda]] essence is used to flavour petha.<ref>[http://www.ammas.com/ar/home.cfm?r=spices&total=133&spid=1&C=All Ammas cooking] {{webarchive|url=https://web.archive.org/web/20130526220809/http://www.ammas.com/ar/home.cfm?r=spices&total=133&spid=1&C=All |date=2013-05-26 }}</ref><ref name=":1">{{Cite web|date=2018-02-02|title=Food Secrets: The Sweet Stories Behind The Legendary Agra Petha and Mysore Pak|url=https://www.thebetterindia.com/129745/food-history-indian-sweets-mysore-pak-agra-petha/|access-date=2020-10-28|website=The Better India|language=en-US}}</ref> | With growing demand and innovation, more varieties of the original preparation are available. Many flavoured variants are available, e.g. ''kesar petha'', ''angoori petha'' etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes [[kewda]] essence is used to flavour petha.<ref>[http://www.ammas.com/ar/home.cfm?r=spices&total=133&spid=1&C=All Ammas cooking] {{webarchive|url=https://web.archive.org/web/20130526220809/http://www.ammas.com/ar/home.cfm?r=spices&total=133&spid=1&C=All |date=2013-05-26 }}</ref><ref name=":1">{{Cite web|date=2018-02-02|title=Food Secrets: The Sweet Stories Behind The Legendary Agra Petha and Mysore Pak|url=https://www.thebetterindia.com/129745/food-history-indian-sweets-mysore-pak-agra-petha/|access-date=2020-10-28|website=The Better India|language=en-US}}</ref> | ||
== History == | == History == | ||
The Petha is said to have been in subcontinent in various names like Oal and Oal ka Murabba in places like modern day Jharkhand and Bihar, There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the [[Taj Mahal]] but it's highly unlikely considering that there | The Petha is said to have been in subcontinent in various names like Oal and Oal ka Murabba in places like modern day Jharkhand and Bihar, There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the [[Taj Mahal]] but it's highly unlikely considering that there is no mention of Petha in cookbooks of Shah Jahan like [[Nuskha-e-Shahjahani]] also there are mentions of dishes resembling Petha before Mughals came to subcontinent not to mention it isn't like a typical Mughal sweet and Dishes which were rich in Milk and Mawa <ref name="insearchof">{{cite news|title=Food Safari: in search of Agra Petha |url=http://www.thehindu.com/features/magazine/food-safari-in-search-of-agra-petha/article3500491.ece |first=Swati |last=Daftuar |date=9 June 2012 |work=[[The Hindu]] |accessdate=30 June 2015}}</ref><ref name=":0" /><ref name=":1" /><ref name="harmingTaj">{{cite news|title=Petha industry not harming Taj: Kalraj |url=http://timesofindia.indiatimes.com/city/agra/Petha-industry-not-harming-Taj-Kalraj/articleshow/41368950.cms |first=Ishita |last=Mishra |date=31 August 2014|work=[[Times of India]] |location=Agra |accessdate=29 June 2015}}</ref> | ||
== See also == | == See also == | ||
Latest revision as of 18:59, 11 May 2022
Petha (Hindi: पेठा pronounced [ˈpeːʈʰa]) is a translucent soft candy from Indian subcontinent made from ash gourd or white pumpkin, or simply petha in Hindi and Urdu).[1][2]
 Kesar Petha variant | |
| Course | Dessert |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Agra, Uttar Pradesh |
| Associated national cuisine | Indian cuisine |
| Invented | uncertain |
| Main ingredients | Ash gourd, sugar |
| Variations | Kesar Petha, Angoori Petha, Dry Petha, Chocolate Petha, Paan Petha, Gulab Petha |
| ~250 kcal | |
PreparationEdit
Petha is generally made by cutting ash gourd into cubes, soaking in lime, boiling, and coating in a flavoured sugar syrup.[3]
With growing demand and innovation, more varieties of the original preparation are available. Many flavoured variants are available, e.g. kesar petha, angoori petha etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes kewda essence is used to flavour petha.[4][5]
HistoryEdit
The Petha is said to have been in subcontinent in various names like Oal and Oal ka Murabba in places like modern day Jharkhand and Bihar, There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the Taj Mahal but it's highly unlikely considering that there is no mention of Petha in cookbooks of Shah Jahan like Nuskha-e-Shahjahani also there are mentions of dishes resembling Petha before Mughals came to subcontinent not to mention it isn't like a typical Mughal sweet and Dishes which were rich in Milk and Mawa [6][2][5][7]
See alsoEdit
ReferencesEdit
- ↑ T. R. Gopalakrishnan Vegetable Crops, p. 138, at Google Books
- ↑ 2.0 2.1 Sharma, Sudhirendar (12 October 2019). "Name, place, confection, thing". The Hindu. ISSN 0971-751X. Retrieved 28 October 2020.
- ↑ "Petha Recipe | How to Make Petha | Agra Ka Petha". NDTV Food. Retrieved 28 October 2020.
- ↑ Ammas cooking Archived 2013-05-26 at the Wayback Machine
- ↑ 5.0 5.1 "Food Secrets: The Sweet Stories Behind The Legendary Agra Petha and Mysore Pak". The Better India. 2 February 2018. Retrieved 28 October 2020.
- ↑ Daftuar, Swati (9 June 2012). "Food Safari: in search of Agra Petha". The Hindu. Retrieved 30 June 2015.
- ↑ Mishra, Ishita (31 August 2014). "Petha industry not harming Taj: Kalraj". Times of India. Agra. Retrieved 29 June 2015.
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