Petha in Agra
The ‘Taj’ and ‘Petha’ are two words that come to our mind when one speaks about Agra. Petha an absolute delight for the sweet tooth – it is said that the original recipe came from the kitchen of Emperor Shah Jahan.
A popular Indian sweet made from ash gourd (winter melon or white pumpkin) which is a soft chewy thing coated in thick sugar syrup. Much to our surprise the gourd for the Petha is brought from Tamil Nadu and Maharashtra but the expertise required for making the sweet is local.
It’s made after chopping the gourd in small rectangle pieces soaking it in alum water and kept for 5-7 hours, after that its drained and boiled in water till soft and cooked well.
Needless to say there are variations and combinations available in flavors of the original preparation with this yummy sweet going high on popularity over the years. E.g. kesar petha, angoori petha, kanchacheena petha, chocolate petha and many more. Some different variations are content related, having a filling of either coconut or nuts into it. There are times when kewda essence is utilized to flavor petha too.
One of the very famous and most reckoned Panchhi Petha House is the oldest chains of manufacturing and exporting petha in the city. “Customers’ feedback” is the crucial focus when new varieties are being thought of by the sweet makers. The latest innovation on the shelf is "sugar-free petha". A special treat for the diabetic and diet conscious consumer to savor.Dalmoth of Agra
Another thing to die for the foodies is the famous spicy Dalmoth from Agra again. If you want to munch something crispy and crunchy with a cup of tea on winter days or something with a cool beer on a summer afternoon in Agra, you will go crazy over a snacky affair with this historic city. Agra Dalmoth is made of whole masoor dal, which goes with thin sev or can be garnished with fried cashew and other dry fruits.
It’s made after chopping the gourd in small rectangle pieces soaking it in alum water and kept for 5-7 hours, after that its drained and boiled in water till soft and cooked well.
Later soaked into thick sugar syrup till it is coated with a thick sugar layer, finally dried and refrigerated makes it ready to pop in your mouth. Nutritionists say that although high in sugar, this juicy sweet is nourishing and cheap, and low on fat.
Needless to say there are variations and combinations available in flavors of the original preparation with this yummy sweet going high on popularity over the years. E.g. kesar petha, angoori petha, kanchacheena petha, chocolate petha and many more. Some different variations are content related, having a filling of either coconut or nuts into it. There are times when kewda essence is utilized to flavor petha too.
One of the very famous and most reckoned Panchhi Petha House is the oldest chains of manufacturing and exporting petha in the city. “Customers’ feedback” is the crucial focus when new varieties are being thought of by the sweet makers. The latest innovation on the shelf is "sugar-free petha". A special treat for the diabetic and diet conscious consumer to savor.
Dalmoth of Agra
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