Parwal Ki Mithai Recipe -Pointed Gourd Sweet
A vegetarian North Indian Recipes recipe with pointed gourd (parval), sugar - as required, water. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
25 steps- 1
To begin making Parwal Ki Mithai, wash and peel the Parwal and then cut them from the center lengthwise
cardamom (elaichi) pods/seeds - peel and grind(8) - 2
Take care not to cut the parwal completely into two pieces, it should remain whole
- 3
Take out the seeds carefully from the parwals
- 4
Heat some water in a saucepan and when the water starts to boil, put parwals in it
water(1 cup) - 5
Let them boil for about 3-4 minutes and then turn off the heat
- 6
Cover the pan with a lid and set it aside for half an hour
- 7
After half an hour, strain the water entirely from the parwals
water(1 cup) - 8
In an another saucepan, add water and sugar and let it boil until it forms a syrup
sugar - as requiredwater(1 cup)sugar - powdered(50 grams) - 9
Stir in continuously so that the sugar gets dissolved in the water properly
sugar - as requiredwater(1 cup)sugar - powdered(50 grams) - 10
Put all the parwals in this syrup and let it boil till it changes its colour
- 11
Flip the side of the parwal while boiling it
- 12
Turn off the flame, cover the vessel and leave it for 1 hour in the syrup
- 13
Let them get sweet
- 14
The next step is to prepare the filling
- 15
Put khoya in a wide pan and roast it on a medium flame till it turns light pink in colour
khoya (mawa)(250 grams) - 16
Let it cool down
- 17
Once done, grind almonds in the grinder and cut pistachios in long pieces
pistachios(1 tablespoon)cardamom (elaichi) pods/seeds - peel and grind(8) - 18
Add ground almonds, cardamom and sugar into the roasted khoya
sugar - as requiredkhoya (mawa)(250 grams)sugar - powdered(50 grams)cardamom (elaichi) pods/seeds - peel and grind(8) - 19
The filling to stuff the parwal is ready
- 20
Take out the parwal from the syrup and place them on a plate
- 21
Tilt the plate so that any excess syrup drip off from the parwal
- 22
Now stuff each parwal with the filling and press the filling with light hands so it settles down inside the parwal
- 23
Put pistachios to decorate
pistachios(1 tablespoon) - 24
Follow the same process for the remaining parwals and your Parwal Ki Mithai is ready to be served
- 25
Serve Parwal Ki Mithai as a sweet dish after your delicious meal of Gajar Pulao Recipe - Spiced Carrot Rice, Nawabi Kofta Curry Recipe and Tomato Onion Cucumber Raita Recipe and enjoy it with friends and family
Rate this recipe
You might also like
:max_bytes(150000):strip_icc()/chicken-tikka-masala-for-the-grill-recipe-hero-2_1-cb493f49e30140efbffec162d5f2d1d7.JPG)
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Parwal Ki Mithai Recipe -Pointed Gourd Sweet
A vegetarian North Indian Recipes recipe with pointed gourd (parval), sugar - as required, water. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making Parwal Ki Mithai, wash and peel the Parwal and then cut them from the center lengthwise
cardamom (elaichi) pods/seeds - peel and grind(8) - 2
Take care not to cut the parwal completely into two pieces, it should remain whole
- 3
Take out the seeds carefully from the parwals
- 4
Heat some water in a saucepan and when the water starts to boil, put parwals in it
water(1 cup) - 5
Let them boil for about 3-4 minutes and then turn off the heat
- 6
Cover the pan with a lid and set it aside for half an hour
- 7
After half an hour, strain the water entirely from the parwals
water(1 cup) - 8
In an another saucepan, add water and sugar and let it boil until it forms a syrup
sugar - as requiredwater(1 cup)sugar - powdered(50 grams) - 9
Stir in continuously so that the sugar gets dissolved in the water properly
sugar - as requiredwater(1 cup)sugar - powdered(50 grams) - 10
Put all the parwals in this syrup and let it boil till it changes its colour
- 11
Flip the side of the parwal while boiling it
- 12
Turn off the flame, cover the vessel and leave it for 1 hour in the syrup
- 13
Let them get sweet
- 14
The next step is to prepare the filling
- 15
Put khoya in a wide pan and roast it on a medium flame till it turns light pink in colour
khoya (mawa)(250 grams) - 16
Let it cool down
- 17
Once done, grind almonds in the grinder and cut pistachios in long pieces
pistachios(1 tablespoon)cardamom (elaichi) pods/seeds - peel and grind(8) - 18
Add ground almonds, cardamom and sugar into the roasted khoya
sugar - as requiredkhoya (mawa)(250 grams)sugar - powdered(50 grams)cardamom (elaichi) pods/seeds - peel and grind(8) - 19
The filling to stuff the parwal is ready
- 20
Take out the parwal from the syrup and place them on a plate
- 21
Tilt the plate so that any excess syrup drip off from the parwal
- 22
Now stuff each parwal with the filling and press the filling with light hands so it settles down inside the parwal
- 23
Put pistachios to decorate
pistachios(1 tablespoon) - 24
Follow the same process for the remaining parwals and your Parwal Ki Mithai is ready to be served
- 25
Serve Parwal Ki Mithai as a sweet dish after your delicious meal of Gajar Pulao Recipe - Spiced Carrot Rice, Nawabi Kofta Curry Recipe and Tomato Onion Cucumber Raita Recipe and enjoy it with friends and family
Rate this recipe
