Paan Petha

: Agra's Sweet Delicacy

To start, pour 2 liters of water into a vessel and bring it to a boil. Next, add the pethas, which should be cut into triangular shapes. Add a few drops of green color to the water. Boil the pethas on high flame for about 20 minutes. Once done, remove the pethas from the water and strain them.

In another pan, bring together some khoya and sugar, and give it a good mix. Keep stirring until the mixture starts to thicken and pulls away from the sides of the pan. At this point, fold in your dry fruits.

Take some sugar and add water to it, then cook until the sugar dissolves, stirring at regular intervals. Add the petha pieces to the sugar syrup and cook on high flame until the syrup becomes dense. Let the pieces soak in the syrup for about 20 minutes.

Now, take the triangular petha and place a generous amount of mawa stuffing in the center. Fold it into a paan shape, and if needed, secure it with a clove.