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Petha
Petha
Petha
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Petha
Kesar Petha variant
CourseDessert
Place of originIndian subcontinent
Region or stateAgra, Uttar Pradesh
Associated cuisineIndian cuisine
Inventeduncertain
Main ingredientsAsh gourd, sugar
VariationsKesar Petha, Angoori Petha, Dry Petha, Chocolate Petha, Paan Petha, Gulab Petha
Food energy
(per serving)
~250
  •   Media: Petha

Petha (Hindi: पेठा pronounced [ˈpeːʈʰa]) is a translucent soft candy from the Indian subcontinent made from ash gourd or white pumpkin. It is simply called petha in Hindi and Urdu.[1][2]

Preparation

[edit]

Ash gourds, commonly referred to as white pumpkins, are a vegetable with a pale-green exterior and white, heavily seeded, savoury inside that is used to make petha. The gourd is sliced into bite-sized pieces and then cured for a few hours in a solution of Calcium Hydroxide, locally known as Choona or Soon. After removing the gourd pieces from the Choona solution, they're boiled until soft, and then soaked in sugar syrup. The final candy has a sugar-crisp exterior and an almost moist, sticky interior with a firm, crunchy, and almost crystalline texture.

The flavouring of Agra's confections is considered to be inventive, and candy counters in the city are rainbows of vibrantly coloured petha, flavoured with everything from paan to rose.[3]

With growing demand and innovation, more varieties of the original preparation are available. Many flavoured variants are available, e.g. kesar petha, angoori petha etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes kewda essence is used to flavour petha.[4][5]

History

[edit]

Petha is said to have been in the subcontinent under various names like Oal and Oal ka Murabba in places like modern-day Jharkhand and Bihar. There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the Taj Mahal, but it's highly unlikely considering that there is no mention of Petha in cookbooks of Shah Jahan like Nuskha-e-Shahjahani. There are mentions of dishes resembling Petha before the Mughals came to the subcontinent. Petha is also not like typical Mughal sweets and dishes which were rich in milk and mawa.[6][2][5][7]

See also

[edit]
Rock sugar Winter Melon candy : Dōngguā táng 冬瓜糖

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Petha

View on Grokipedia
from Grokipedia
Petha is a translucent, soft made from ash gourd (Benincasa hispida), , and sometimes flavorings such as kewda or , originating from in , . The confection is prepared by treating chunks of ash gourd with edible lime to firm the texture, followed by cooking in a syrup until candied, resulting in a chewy, mildly sweet product often shaped into blocks, balls, or strips. Traditionally attributed to the Mughal era, particularly the kitchens of Emperor in the , petha serves as a cooling suited to 's hot climate and has become a symbol of the city's culinary heritage. Agra petha holds a (GI) tag since 2011, certifying its authentic production methods and origin to preserve regional specificity amid commercial imitations. Varieties include plain white petha, colored and flavored versions like kesari or angoori (grape-shaped), and it is commonly gifted during festivals, weddings, and as a from the Taj Mahal's vicinity, embodying and .

Overview

Definition and Characteristics

Petha is a translucent confection originating from , , , produced by cooking pieces of ash gourd, known scientifically as Benincasa hispida and commonly as white or winter , in a concentrated syrup. The primary ingredient, ash gourd, provides a neutral base that absorbs the syrup, resulting in a with minimal additional fats or additives in traditional preparations. Physically, petha exhibits a soft, chewy texture with a sticky, moist interior encased in a crystallized coating that offers a crisp outer bite. Its semi-transparent appearance and subtle sweetness stem from the high content and the natural mild flavor of the ash gourd, which is low in calories and fat before processing. The confection's shelf stability arises from the effects of the and occasional treatments like boiling in lime water to firm the texture. Nutritionally, petha retains some properties of ash gourd, such as low fat content (approximately 0.2 g per 100 g of the base vegetable), but the increases its caloric density, with commercial varieties providing around 0.8 g protein and minimal per serving. Traditional petha lacks heavy additives, distinguishing it from mass-produced candies, though its high level contributes to its characteristic succulence and longevity.

Varieties and Flavors

Petha is produced in both traditional and contemporary varieties, differentiated primarily by texture, shape, and infused flavors derived from natural essences or additional ingredients. The classic plain petha features translucent, soft cubes formed from ash gourd boiled in sugar syrup, offering a subtle without additives. Kesar petha, a traditional variant, incorporates threads during preparation, imparting a golden-yellow color and mild aromatic notes. Angoori petha consists of small, spherical pieces resembling grapes, achieved by coating ash gourd balls in slaked lime before sugar syrup immersion, resulting in a firmer texture. Dry petha represents a preserved form where the soft variety is dehydrated, extending while retaining chewiness and reducing moisture content for packaging convenience. Flavored iterations expand on the base recipe; coconut petha embeds desiccated for added texture and nutty taste, while paan petha infuses betel leaf essence to evoke the flavor of traditional paan preparations. (gulab) petha uses or petals for a , and modern adaptations include chocolate-coated or fruit-infused types like kesar cherry, blending ash gourd with cocoa or cherry extracts. These variations, often handmade by Agra artisans, number in the dozens across established producers, with innovations reflecting local demand since the mid-20th century.

Preparation and Ingredients

Traditional Method

The traditional method of preparing petha relies on ash gourd (Benincasa hispida), a firm, unripe winter melon selected for its low water content and bland flavor, which absorbs sugar syrup effectively. The gourd is thoroughly washed, peeled to remove the green outer skin, and deseeded by excising the central pulp and seeds, which are often discarded or repurposed. It is then cut into uniform shapes such as cubes, rectangles, or thin strips for varieties like angoori petha, with pieces typically measuring 1-2 inches to ensure even cooking. These pieces are pricked multiple times on all sides using a or traditional poker to create pores for syrup penetration and to prevent cracking during processing. The pricked pieces are soaked in a solution of edible lime (calcium , or khane ka chuna), dissolved at a ratio of about 1-2 kg lime per 15-20 liters of , for 2-3 hours or overnight, with the changed 3-4 times to firm the texture, neutralize bitterness, and impart translucency. In some traditional recipes, a small amount of (fitkari, approximately 1/2 per kg of ) is briefly applied post-lime soak to enhance crispness, though purist methods omit it to avoid altering the natural flavor. The pieces are then rinsed repeatedly under running to remove all lime residue, followed by in plain for 10-20 minutes until semi-tender and odor-free, which prepares them for absorption without becoming mushy. Sugar is prepared separately by dissolving refined sugar (typically 800 g to 1 kg per kg of ) in water at a 1:1 , it to a one- or two-thread consistency (around 65-70° , measured by in scaled production but gauged by hand-pulling threads in artisanal settings), and clarifying impurities with a dash of or , which causes scum to rise and be skimmed off. The pre-boiled pieces are immersed in this hot and simmered gently for 20-40 minutes, stirring occasionally, until they turn translucent, absorb the , and reach a chewy yet soft texture; overcooking risks disintegration. Flavorings such as pods, kewra essence, , or are added toward the end of cooking for , maintaining the subtle characteristic of plain petha while allowing regional variations. The mixture cools naturally, with dry petha drained and air-dried on trays for 1-2 days to harden slightly, or wet petha retained in for a softer, syrup-soaked form. This labor-intensive process, often performed in open pans over wood fires in Agra's traditional workshops, yields the signature melt-in-the-mouth confection without preservatives, emphasizing manual skill for consistency.

Modern Adaptations

In contemporary production, has supplemented traditional manual techniques to improve , , and in petha preparation. Specialized equipment such as fruit washing machines, peeling and cutting machines, piercing presses (also known as poking or punching machines), and pulping machines for seed extraction have been adopted, particularly in Agra's cottage units, reducing reliance on hand tools like nails for pricking and manual sorting. This shift supports the industry's output of 700–800 tons daily across approximately 1,500 units employing over 50,000 workers. Environmental regulations, including a Supreme Court-mandated ban on firing within the Taj Trapezium Zone, have prompted a transition from traditional coal-based heating to (LPG) systems equipped with blowers for controlled boiling in steam-jacketed kettles or cast-iron vessels of 50–150 liters capacity. Additives like sodium hydrosulphite are now used for bleaching to enhance visual appeal, diverging from purely natural processes. Research-driven innovations extend petha preparation to alternative beyond ash gourd, addressing limitations in raw material availability. For instance, (Sechium edule) has been processed using optimized variables—lime concentration of 12.97%, treatment time of 48.24 minutes, and sugar concentration of 60.14%—via central composite rotatable design, yielding improved sensory scores (e.g., texture hardness of 96.22 N) and nutritional enhancements like higher content. Similarly, osmotic dehydration has enabled petha from pointed gourd (), maintaining structural integrity during syrup infusion. These adaptations prioritize statistical optimization over empirical trial-and-error while preserving core steps like lime soaking and alum boiling.

History

Mughal Origins

Traditional accounts link the origins of petha to the , specifically during the reign of Emperor (r. 1628–1658), when served as the imperial capital. According to legend, , a patron of opulent cuisine and architecture, commissioned his royal chefs to invent a sweet as translucent and pure white as the marble of the , which construction began in 1632. The resulting confection, made from ash gourd (Benincasa hispida) soaked in lime water, boiled, and preserved in sugar syrup, purportedly met this vision, yielding a chewy, crystalline texture. An alternative version of the tale claims petha was developed to sustain the thousands of laborers toiling on the , providing a lightweight, energizing treat suited to Agra's hot climate. This narrative underscores the Mughals' fusion of Persian confectionery techniques with local Indian ingredients, though petha diverges from richer, nut-based Mughal desserts like halwa or by relying on simple vegetable candying. However, no contemporary Mughal records, such as those in the emperor's court chronicles like the , document petha's creation, rendering the story apocryphal. Despite the legend's prominence, evidence points to pre-Mughal precedents for ash gourd preserves in Indian culinary traditions, potentially influenced by earlier candying methods akin to those used for . The sweet's association with Mughal likely stems from the era's economic prosperity and the city's role as a hub for sugar production and trade, which facilitated its refinement and popularization as a regional specialty by the mid-17th century. This period marked petha's emergence as a symbol of Agra's heritage, enduring beyond the Mughal decline.

Post-Independence Developments

Following Indian independence in 1947, 's petha production expanded from traditional, small-scale artisanal practices into a robust cottage industry, driven by rising domestic demand and the city's emergence as a key tourist hub. The sweet's association with the positioned it as an affordable, portable , fueling commercial growth among family-operated units clustered in areas like Noori Gate. This shift supported economic diversification in , where petha-making provided steady livelihoods amid broader industrial development in , , and related sectors. By the early , the sector had scaled significantly, with approximately 1,500 cottage and small units operational, collectively employing over 50,000 workers—many from low-income households—and generating 700 to 800 tons of petha daily. Production relied on local sourcing of ash gourd and , with output valued in the hundreds of crores annually, though units remained largely unmechanized and labor-intensive. This growth reflected incremental adaptations, including slight increases in unit numbers during periods of , despite later challenges like regulatory pressures on . Key developments included the proliferation of flavored variants beyond plain petha, such as kesar and , to cater to evolving consumer preferences, while core techniques preserved Mughal-era translucency and chewiness. Established brands, some tracing roots to the mid-20th century, professionalized packaging and distribution via rail and road networks, extending reach beyond to national markets. However, the industry's cottage nature limited large-scale modernization, with ongoing reliance on manual processes and coal-fired contributing to environmental concerns by the .

Cultural and Economic Role

Significance in Agra

Petha represents a cornerstone of Agra's cultural identity, embodying the city's Mughal heritage and serving as its premier culinary emblem alongside the Taj Mahal. Originating in the royal kitchens during Emperor Shah Jahan's reign in the 17th century, it is traditionally linked to providing nourishment for laborers building the Taj Mahal, though this remains a popular legend rather than a documented fact. Over generations, petha production has been passed down through family recipes, reinforcing local traditions and community pride in Agra, where it symbolizes hospitality and festive occasions. Economically, the petha industry sustains approximately 5,000 direct jobs and generates an annual turnover of around Rs 500 , forming a vital pillar of Agra's local economy. This sector thrives on small-scale, household-based clusters, particularly in areas like Hari Parwat, supporting ancillary activities such as raw material sourcing and packaging. Petha's significance extends to Agra's , where it functions as a quintessential for millions of annual visitors to the , driving impulse purchases and boosting sales by up to 50% during peak tourist seasons. Specialized shops and markets dedicated to petha varieties enhance the visitor experience, intertwining the sweet's translucent appeal with Agra's narrative of historical grandeur and sensory indulgence.

Industry Scale and GI Status

The petha industry in Agra primarily operates through approximately 1,500 cottage-scale units, concentrated in areas like Noori Darwaza, producing an estimated 700 to 800 tons of petha daily. These units engage nearly 5,000 workers directly in manufacturing, packaging, and distribution, contributing to the local economy with an annual turnover of around ₹500 crore (approximately $60 million USD as of 2025 exchange rates). Roughly 50% of sales are driven by tourism linked to the Taj Mahal, underscoring petha's role in Agra's agro-tourism sector, though the industry faces challenges from regulatory pressures on relocation within the Taj Trapezium Zone. Agra petha received () status from the under application number 223, certifying its unique production methods and origin tied to the region's ash gourd and traditional techniques. This tag, aimed at protecting authenticity and preventing imitation, enhances market value by associating the product exclusively with , similar to other GI-protected foods, though enforcement relies on voluntary compliance and occasional legal actions against non-origin producers. The GI designation supports potential, with leading global petha shipments, but specific export volumes remain modest compared to domestic consumption.

Nutritional Profile

Composition and Benefits

Petha is primarily composed of ash gourd (Benincasa hispida), a vegetable with approximately 96% water content, low levels of carbohydrates (3g per 100g), protein (0.4g per 100g), and fat (0.2g per 100g), which is processed by boiling in lime water to firm the texture before immersion in concentrated syrup. This results in a translucent where carbohydrates from added dominate, typically yielding 18.5g carbs and 74 calories per small piece (about 25g), with negligible protein (0g) and fat (0g). Dry variants can reach 348 calories per 100g, with 80g carbohydrates including 71g . The ash gourd contributes modest (around 2.9g per 100g raw) and trace antioxidants like and , though processing and high sugar dilution these elements. Reported benefits stem largely from the ash gourd base rather than the final product, including potential digestive aid from that may alleviate or support , as promotes bowel regularity. Its high water content imparts a traditional "cooling" effect in Ayurvedic contexts, possibly aiding hydration in hot climates, though is anecdotal and tied to the unprocessed . Relative to oil-fried Indian sweets, petha is lower in and calories per serving, making it a less calorie-dense option for occasional consumption, but its sugar load (often exceeding 70% of calories from carbs) contraindicates benefits for or without moderation. Scientific studies on petha itself are limited, with most claims extrapolated from ash gourd analyses showing antioxidants that could support immunity via and , yet the candying process likely reduces . No robust clinical trials confirm unique health advantages over generic sugary confections, and high glycemic impact from may elevate blood sugar, offsetting any purported low-calorie appeal. Traditional attributions, such as relief from piles via , lack peer-reviewed validation specific to petha.

Potential Health Risks

Petha, a confection primarily composed of preserved in concentrated sugar syrup, derives its primary health risks from its elevated content, which dominates its nutritional profile. A typical 25-gram piece contains approximately 18.5 grams of carbohydrates, almost entirely from sugars, yielding 74 calories with negligible protein or . This composition results in a high , potentially causing rapid postprandial blood glucose elevations, which is particularly hazardous for individuals with or , as the added sugars override the low-glycemic properties of raw ash gourd. Frequent or excessive intake of petha contributes to overall caloric surplus and weight gain, exacerbating risks of obesity and related metabolic disorders, given that traditional recipes rely on refined sugar without significant fiber retention from the original vegetable. Its sticky texture also promotes dental plaque accumulation and caries, as the prolonged exposure to sugars fosters bacterial acid production in the oral cavity, a concern amplified in non-brushing scenarios common with confectionery consumption. While ash gourd itself offers and cooling effects with minimal inherent risks when consumed fresh, the candying process in petha introduces no counterbalancing benefits and may concentrate any trace , though empirical data on this is limited; moderation is advised to mitigate cumulative effects on insulin sensitivity and lipid profiles. Individuals with or those monitoring intake for conditions like non-alcoholic should limit exposure, as the syrup base can strain hepatic processing over time.

Production Challenges

Hygiene and Quality Control

Petha production, predominantly conducted in small-scale cottage units in Agra, often occurs under unhygienic conditions that facilitate microbial contamination and accelerate spoilage, rendering the product unacceptable to consumers within days at ambient temperatures. These conditions include inadequate sanitation during handling of ash gourd and sugar syrup boiling, leading to elevated counts of spoilage bacteria such as Bacillus species and yeasts, with microbial loads increasing more rapidly in non-crystallized varieties like Kashi petha compared to crystallized forms. To mitigate these risks, all food business operators (FBOs) producing petha must obtain licensing from the (FSSAI), ensuring compliance with general regulations, including limits on contaminants, toxins, and residues. However, no dedicated FSSAI standard exists specifically for petha; it falls under the broader category of boiled sugar confectionery, requiring adherence to parameters such as total ash content not exceeding 0.5% and absence of harmful additives. Quality control measures emphasize Good Manufacturing Practices (GMP) and sanitary protocols, particularly under initiatives like the Pradhan Mantri Formalisation of Micro Food Processing Enterprises (PM FME) scheme, which mandates clean premises free from environmental pollutants, proper waste segregation to prevent cross-contamination, and regular equipment cleaning with food-grade sanitizers. Refrigeration at 4–7°C has been shown to extend to 15–20 days by suppressing microbial growth, though traditional ambient storage remains common in unregulated units. For petha holding (GI) status, producers must follow traditional recipes using local ash gourd, but GI enforcement primarily verifies authenticity rather than imposing stringent hygiene audits, leaving gaps in consistent across the industry's 700–800 tons daily output.

Environmental and Regulatory Pressures

Petha production in generates substantial organic , including ash gourd peels, pulp, and seeds—comprising approximately 60% of raw inputs—as well as effluents and discarded substandard petha, often leading to unauthorized dumping that produces foul odors and fosters vectors in residential areas. Approximately 1,500 cottage-scale units operate daily, yielding 700-800 s of petha while consuming up to 225 s of fuel, historically coal or firewood, contributing to air emissions and exacerbating local in a region already designated as critically polluted with a Comprehensive Environmental Pollution Index score of 76.22. Efforts to mitigate through for production have been piloted, demonstrating potential yields of 25-30 cubic meters per of solid , though adoption remains limited due to infrastructural and economic barriers. Regulatory constraints stem primarily from the Taj Trapezium Zone (TTZ), established in 1983 under the Environment (Protection) Act to safeguard the Taj Mahal from industrial emissions, encompassing Agra's petha clusters in areas like Nunhai and Foundry Nagar. The Supreme Court banned coal usage in TTZ industries, including petha units, in 1996, with reinforcement in 2013, prompting a shift to natural gas; however, enforcement has involved sealing non-compliant units, such as 11 in 2022 and additional closures totaling over 30 by earlier dates for persistent coal use. A 2025 Supreme Court directive mandates relocation of all TTZ-based petha units to non-polluting zones, citing ongoing air quality threats to the Taj despite fuel transitions, overseen by the Uttar Pradesh Pollution Control Board (UPPCB) and Central Pollution Control Board (CPCB). These measures, while aimed at emission reduction, impose compliance costs on small-scale producers, with UPPCB requiring consent to establish/operate under categorized pollution controls for orange-category food processing.

Controversies and Debates

Adulteration Allegations

Petha production in has faced recurring allegations of adulteration, primarily involving the use of artificial colors, chemical preservatives, and substandard ingredients to cut costs or enhance appearance. Food safety authorities, including the Food Safety and Standards Authority of India (FSSAI), have conducted raids during festive seasons, uncovering instances where petha was artificially colored with synthetic dyes prohibited under FSSAI regulations, which mandate natural ingredients for traditional sweets. These practices are alleged to pose risks, such as allergic reactions or from unapproved additives, though long-term epidemiological data linking petha adulteration specifically to widespread illness remains limited. In October 2025, ahead of , authorities seized 30 kg of artificially colored petha during an enforcement drive, destroying it alongside other contaminated sweets like khoya and , as part of efforts to curb substandard production in local units. Earlier, in October 2024, a raid on a petha factory in targeted alleged adulteration in sweets preparation, highlighting ongoing concerns over unhygienic conditions and unauthorized additives. A 2017 case in Hyderabad involved the arrest of individuals producing adulterated Agra-style petha using harmful substances like (sunnam), (phitkari), and sodium hydro sulphate, which were mixed to mimic texture and translucency but violated norms. Export-related issues have also surfaced, as in 2011 when Canada's Food Inspection Agency recalled petha for undeclared sulfites, an not listed on labels, prompting warnings against consumption and underscoring lapses in disclosure for international markets. While manufacturers often attribute such findings to isolated rogue operators rather than industry-wide practice, FSSAI reports indicate that substandard samples, including petha, frequently fail tests for microbial or excessive preservatives during routine , though conviction rates remain low due to evidentiary challenges in proving intent. Allegations persist amid the industry's scale, with over 100 units in , but proponents argue that status since 2009 incentivizes quality, countering claims of systemic adulteration with evidence of compliant producers adopting lab testing.

Relocation and Livelihood Impacts

In September 2025, the Supreme Court of India directed the relocation of petha manufacturing units operating within the Taj Trapezium Zone (TTZ), a 10,400 square kilometer area designated to protect the Taj Mahal from industrial pollution, including emissions and effluents from food processing activities. This order targets approximately 1,500 small-scale and cottage units concentrated in central Agra, where traditional petha production relies on coal-fired boiling processes that contribute to air and water pollution. Compliance deadlines have heightened fears of operational disruptions, as relocating to designated industrial zones outside the TTZ—such as Khair or other peripheral areas—entails higher land and infrastructure costs, potentially rendering many unviable without government subsidies. The directive imperils the livelihoods of an estimated 5,000 direct workers, predominantly low-skilled laborers engaged in manual tasks like peeling ash gourd, stirring vats, and packaging, alongside indirect employment for suppliers of raw materials such as lime and . These jobs sustain families in Agra's , where petha production has historically provided year-round employment in a region with limited industrial alternatives; prior enforcement attempts, such as partial closures in , already led to localized unemployment spikes and worker migration to nearby cities like . Relocation could exacerbate this by increasing transportation costs for perishable goods, eroding the product's artisanal appeal tied to Agra's geographic identity, and straining small producers who lack capital for effluent treatment plants or cleaner fuels mandated under TTZ regulations. Industry stakeholders, including the Petha Manufacturers Association, argue that abrupt overlooks the sector's Rs 500 crore annual turnover and cultural significance, potentially driving operators underground or out of business, with ripple effects on ancillary trades like —where petha scraps are repurposed as . While environmental advocates emphasize the necessity of curbing usage and discharge—estimated at 17.8 tonnes of solid daily even from reduced operations in —the lack of phased transition support, such as retraining programs or incentives, has fueled protests and petitions for exemptions, highlighting tensions between heritage preservation and economic sustenance. As of October 2025, negotiations continue, but unresolved compliance risks mass layoffs, underscoring the causal link between controls and localized job displacement in heritage-dependent economies.

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  51. https://www.researchgate.net/publication/235443855_Shelf-life_and_microbiological_safety_studies_of_refrigerated_petha_sweet
  52. https://niftem.ac.in/newsite/pmfme/wp-content/uploads/2022/07/Petha-FSSAI-PPT-1.pdf
  53. https://niftem.ac.in/newsite/pmfme/wp-content/uploads/2022/07/Petha-FSSAI-PPT-2.pdf
  54. http://www.niftem-t.ac.in/pmfme/pethacurmet.pdf
  55. https://www.downtoearth.org.in/waste/bitter-sweet-petha-production-in-agra-leaves-behind-waste-and-pollution-80564
  56. https://www.downtoearth.org.in/waste/bitter-sweet-the-story-of-agra-s-petha-waste-85896
  57. https://www.researchgate.net/publication/335033482_Environmental_Management_of_Petha_Industry_in_Agra_City
  58. https://www.indiatoday.in/india-today-insight/story/why-agra-has-no-place-for-taj-of-sweets-2728844-2025-05-22
  59. https://www.cnbctv18.com/travel/food-and-drinks/agras-petha-industry-faces-crisis-as-supreme-court-orders-closure-of-factories-within-taj-trapezium-zone-19663648.htm
  60. https://prana.cpcb.gov.in/ncapDashboard/downloadEmissionFiles/Agra.pdf
  61. https://timesofindia.indiatimes.com/city/agra/adulterated-paneer-and-cooking-oil-seized-ahead-of-diwali/articleshow/124586909.cms
  62. https://www.facebook.com/hyderabadpolice/posts/2-persons-held-seized-sunnam-white-wash-cement-phitkari-alum-sodium-hydro-sulphi/720892498083491/
  63. https://timesofindia.indiatimes.com/city/nagpur/canadian-agency-recalls-haldirams-petha/articleshow/8068472.cms
  64. https://timesofindia.indiatimes.com/city/agra/fsda-launches-drive-against-adulterated-sweets-in-festive-season/articleshow/49543633.cms
  65. https://www.downtoearth.org.in/food/apex-courts-directive-threatens-agras-petha-industry
  66. https://www.millenniumpost.in/impacting-livelihoods-man-versus-monument-63567
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