Nagaur. Whenever we talk about desi sweets, there are some flavors which instantly win our hearts. One of them is Meetha Petha – a traditional sweet which is easy to make, delicious to eat and completely desi in smell. The special thing is that the petha made at home is not only delicious but is also much purer than the adulterated sweets available in the market. Experienced farmer Mahavir ji of Nagaur tells the simplest method, which anyone can easily make at home.
To make sweet petha, not many ingredients are required. This delicious snack is prepared with just a little flour, ghee and sugar. Its crispness and light syrup make it special. This is a perfect option for festivals, guests or children, which is prepared quickly and can be kept for many days.
dough making method
First of all, take flour in a vessel and add some ghee to it. This ghee helps in expanding the petha while frying, making it hollow from inside and crisp from outside. Now add water to it and knead a soft and smooth dough. The dough should be like roti dough, so that it is easy to roll. After this, make small balls of dough, roll them exactly like roti and cut them into long or short strips.
frying process
Heat ghee or oil in a pan. As soon as the oil becomes medium hot, add the cut dough pieces. Fry them on low flame until they swell and turn golden. This is the right way to puff the petha – low flame, time and right amount of ghee. By frying on low flame it gets cooked from inside and the crispiness remains for a long time.
make light syrup and soak
Take water in a separate pan and add sugar in it. Cook it until a light syrup is prepared. There is no need to make the syrup sticky – just enough to coat the petha well. Put the fried pethas in the syrup and keep mixing well for a few minutes. As soon as each piece gets soaked in the syrup and the syrup starts thickening, turn off the gas and let the petha cool down.
Why does homemade petha taste different?
Homemade petha is much purer, lighter and tastier than market sweets. There are no adulteration in it and less ingredients give more taste because it is made in fresh ghee. This is the reason why this sweet is still popular in rural areas including Nagaur and is eaten with great enthusiasm.
