Firm white pumpkin - 1 kg.
sugar - 800 gms.
Lime juice - 2 tsp.
alum powder - 1/2 tsp.
rose water - 1 tsp.
kewra essence - 3-4 drops
water - 2 cups

Dissolve alum in 1/2 cup water. Keep aside. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required. Peel pumpkin, dicard seeds, mushy centre and cut into 1"x2"x1" rectangular blocks or as desired. Prick all over with a metal skewer or fork. Put pieces in lime water. Soak for 30-35 minutes. Drain, wash under clean running water for 2-3 minutes then put in a bowl, sprinkle alum water, shake to coat all pieces evenly. Drain, boil pieces in a large heavy pan, till a little soft and exuding water. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method) Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.
Keep covered with a mesh, overnight. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes. Drain out excess syrup, sprinkle essence and rose water. Cool completely, refrigerate.

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