Sweet Stuffed Pointed Gourd Delights: Parwal Ki Mithai Recipe

Parwal Ki Mithai Recipe – Pointed Gourd Sweet

Embark on a delightful culinary journey with Parwal Ki Mithai, a traditional North Indian dessert that tantalizes the palate with its unique flavors and textures. This exquisite dish transforms the humble pointed gourd (parwal) into a sweet delicacy filled with rich khoya and aromatic spices, making it an excellent choice for festive occasions or special family gatherings.

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Instructions

To begin crafting this delightful Parwal Ki Mithai, start by thoroughly washing and peeling the pointed gourds (parwal). With a sharp knife, cut each parwal lengthwise down the center, ensuring that you do not slice them completely in half; they should remain intact on one side. Carefully remove the seeds from each parwal, setting them aside for later.

In a saucepan, bring water to a boil and gently place the prepared parwals into the bubbling water. Allow them to boil for approximately 3 to 4 minutes, then turn off the heat. Cover the saucepan with a lid and let the parwals sit in the hot water for about half an hour. This process will soften the gourds slightly, making them easier to fill later.

After the resting period, strain the water from the parwals, ensuring they are well-drained.

In another saucepan, combine a cup of water with the required amount of sugar. Heat this mixture over medium-high heat until it reaches a rolling boil and forms a syrup. Stir continuously to ensure that the sugar dissolves completely in the water.

Once the syrup is ready, gently add the parwals into the pan. Allow them to boil in the syrup until they begin to change color, indicating that they are absorbing the sweetness. Remember to flip the parwals occasionally during the boiling process to ensure even cooking. Once done, turn off the flame, cover the vessel, and let it sit undisturbed for one hour. This step is crucial as it allows the parwals to soak in the syrup and develop their sweetness.

While the parwals are soaking, it’s time to prepare the rich filling. Place the khoya in a wide pan over medium heat, and roast it gently until it turns a light pink hue. Keep a close eye on it to prevent burning, and once it reaches the desired color, remove it from the heat and allow it to cool.

Once the khoya has cooled down, grind the almonds in a grinder to a coarse consistency and slice the pistachios into long, thin pieces. In a mixing bowl, combine the roasted khoya with the ground almonds, powdered sugar, and crushed cardamom pods. Mix thoroughly until all the ingredients are well integrated, creating a fragrant filling for the parwals.

After the parwals have finished soaking in the syrup, take them out and place them on a plate, tilting it slightly to allow any excess syrup to drip off. Now comes the fun part: gently stuff each parwal with the prepared filling. Take care to press the filling lightly to ensure it settles nicely inside without bursting the gourd.

Once all the parwals are filled, decorate them with the sliced pistachios for an added touch of elegance and flavor.

Your Parwal Ki Mithai is now ready to be served! This delightful sweet dish pairs beautifully with a variety of North Indian meals, making it a perfect finale to a sumptuous feast. Serve it alongside a plate of Gajar Pulao (Spiced Carrot Rice), Nawabi Kofta Curry, and a refreshing Tomato Onion Cucumber Raita for a truly memorable dining experience. Enjoy this sweet treat with friends and family, celebrating the rich culinary traditions of North India!

With its enticing blend of flavors and textures, Parwal Ki Mithai is sure to become a cherished addition to your dessert repertoire, inviting everyone to indulge in its sweetness and celebrate together.