Ingredients
Ingredients :
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut
Preparation
Peel and deseed the pumpkin. Scoop out balls from the pumpkin by using a melon scoop. Prick each pumpkin ball with a fork at close intervals. Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes. Wash the pumpkin balls thoroughly. Drain and keep aside. In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil. Remove any impurities floating on the surface, using a slotted spoon. Put the pumpkin balls and cook on a high flame for 10 to 15 minutes. Take out from the fire. Cool completely. Drain from the sugar syrup and roll the petha balls in dried coconut
