Parwal Ki Mithai – Pointed Gourd Sweet
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Description
Parwal Ki Mithai is a traditional North Indian sweet, typically prepared during festivals and marriages. Known for its unique taste and delightful flavor, this dish can be easily made at home, and it’s sure to be a hit at any gathering. The sweet, stuffed pointed gourd offers a delightful texture and sweetness, making it an exquisite dessert to serve on special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pointed gourd (Parval) | 15 pieces |
| Sugar | As required |
| Water | 1 cup |
| Khoya (Mawa) | 250 grams |
| Sugar (powdered) | 50 grams |
| Whole Almonds (Badam) | 30 pieces |
| Pistachios | 8 pieces |
| Cardamom (Elaichi) Pods/Seeds | 4-5 pods (peeled and ground) |
Preparation Time:
10 minutes
Cooking Time:
60 minutes
Instructions
-
Prepare the Pointed Gourd (Parwal):
Begin by washing and peeling the pointed gourd (parwal). Cut them lengthwise from the center, making sure not to cut them completely into two parts. The two halves should still be connected. Carefully remove the seeds from the gourd. -
Boil the Parwal:
In a saucepan, bring some water to a boil. Once the water starts to bubble, gently add the prepared parwals to the pan. Boil the parwals for about 3-4 minutes. After that, turn off the heat, cover the pan, and let the parwals sit for about half an hour. -
Drain Excess Water:
After 30 minutes, strain the water from the parwals, discarding the liquid. -
Prepare the Sugar Syrup:
In another saucepan, add 1 cup of water and the required sugar, and heat it until the sugar dissolves completely. Continue stirring to ensure the syrup forms properly. Once the syrup is ready, add the parwals into it. Allow the parwals to boil in the syrup until their color changes. Turn the parwals over occasionally to ensure both sides are evenly coated. After about 5-10 minutes of boiling, turn off the heat, cover the pan, and let the parwals soak in the syrup for 1 hour to absorb the sweetness. -
Prepare the Filling:
To make the filling, heat khoya (mawa) in a wide pan over medium heat. Roast it until it turns light pink in color. Allow the roasted khoya to cool completely. While waiting, grind the almonds in a grinder, and cut the pistachios into long pieces. In the cooled khoya, add the ground almonds, cardamom powder, and powdered sugar. Stir until well mixed to form a smooth, flavorful filling. -
Stuff the Parwal:
Once the parwals have soaked up the syrup, carefully take them out and place them on a plate. Tilt the plate to let any excess syrup drip off. Using a spoon or your fingers, gently stuff each parwal with the khoya filling. Press lightly to ensure the filling settles inside. Decorate each parwal with a piece of pistachio on top. -
Serve and Enjoy:
Repeat the stuffing process with the remaining parwals. Once done, your Parwal Ki Mithai is ready to be served. This delightful dessert can be enjoyed as a sweet treat after a satisfying meal. Pair it with other dishes like Gajar Pulao, Nawabi Kofta Curry, and Tomato Onion Cucumber Raita for a wholesome, festive experience.
Pro Tips:
- You can adjust the sweetness of the syrup based on your preference.
- Make sure to roast the khoya properly to bring out its full flavor.
- The stuffed parwals should be served fresh to enjoy the contrast between the soft gourd and the rich filling.
Nutritional Information (Per Serving)** (Approximation)**
Serving size: 1 stuffed parwal
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 20g |
| Protein | 2g |
| Fat | 6g |
| Fiber | 3g |
| Sugars | 18g |
This delightful sweet treat not only satisfies your sweet tooth but also brings the authentic taste of North India to your table, making every bite a celebration of flavors.
