1. Dissolve alum in 1/2 cup water. Keep aside.

2. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required.

3. Peel pumpkin, dicard seeds, mushy centre.

4. Cut into 1"x2"x1" rectangular blocks or as desired.

5. Prick all over with a metal skewer or fork.

6. Put pieces in lime water. Soak for 30-35 minutes.

7. Drain, wash under clean running water for 2-3 minutes.

8. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly.

9. Drain, boil pieces in a large heavy pan, till a little soft and exuding water.

10. Make a syrup of sugar and water, till 2 1/2 thread consistency (refer syrup method)

11. Put drained pumpkin pieces in syrup, boil till syrup becomes thick again.

12. Keep covered with a mesh, overnight.

13. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes.

14. Drain out excess syrup, sprinkle essence and rose water.

15. Cool completely, refrigerate.

Making time: 1 hour
Makes: 1 kg. (approx.)
Shelflife: 2 weeks or more (refrigerated)