| • | Dissolve alum powder in water (½ cup) and keep it aside.
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| • | Dissolve kitchen lime in 1 litre water, strain with a clean cloth twice if required, and keep it aside.
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| • | Wash, strip and deseed the pumpkin. Cut it into 25 mm. (1") squares and prick each piece with a fork all over.
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| • | Soak the pieces in lime water for 30 minutes.
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| • | Drain the lime water and wash out the pieces thoroughly below clean running water for 2-3 minutes.
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| • | Put the pumpkin pieces in a bowl. Pour alum water on the pieces and shake the normal bowl so that all the pieces get evenly coated.
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| • | Drain the alum water. Take enough amount of water in a heavy bottomed cooking pan and boil the pumpkin pieces until they turn very soft and transparent.
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| • | In the meantime, make syrup of sugar and water of 2 thread consistency.
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| • | Put drained pumpkin pieces in the sugar syrup and boil until syrup turns thick again.
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| • | Turn off the burn and take aside the pieces.
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| • | Keep covered up the syrup with a mesh, overnight.
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| • | Again boil the syrup and add the pieces.
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| • | Cook it for 3-4 minutes and turn off the flame. Let the pieces cool.
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| • | Now sprinkling Kewra and rose water all over the pieces. Allow petha to cool completely. Refrigerate it.
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| • | Petha is ready to serve.
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