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Pethay ki Mithai


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Pethay ki Mithai




Ingredients
1 kg petha
½ kg sugar
Few drops of kewra essence
1 tbsp khany ka chona
Silver sheets as required
Method
Peel off the skin of 1 kg petha and beat with a fork to make holes. In a cooking pot, add 1 tbsp khanay ka chona and water to requirement and mix. Soak petha pieces in it for 3 to 4 hours. 
Then wash the pieces and leave in boiling water for 5 minutes. Drain away excess water. In a pan, add water and ½ kg sugar and form a thick sticky texture. 
Add a few drops of kewra essence and mix. Now add petha pieces and put on the lid and cook for 5 minutes. 
Put off the flame and let it cool on room temperature. Garnish with silver sheets and serve.




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