Parwal Ki Mithai

15-11-2024 author name

www.kitchenfoodrecipes.com

Ingredients

For Preparing Parwal

Pointed gourds (parwal) – 10-12 medium-sized

Sugar – 1 cup

Water – 2 cups

Green food color (optional) – a pinch

For the Stuffing

Khoya (mawa) – 1 cup

Powdered sugar – 4-5 tablespoons

Cardamom powder – 1/2 teaspoon

Chopped dry fruits (almonds, pistachios, cashews) – 2 tablespoons

Rose water – 1/2 teaspoon

For Garnish

Silver leaf (chandi ka vark) – optional

Slivers of almonds and pistachios – for decoration

Instructions

Preparing the Parwal

Wash the parwal thoroughly and gently peel their outer skin, ensuring not to remove too much of the flesh.

Slit each parwal lengthwise and remove the seeds carefully with a small spoon, creating a hollow cavity.

Bring 2 cups of water to a boil in a saucepan. Add a pinch of green food color (optional) for enhanced visual appeal.

Add the parwal to the boiling water and blanch them for 3-4 minutes until slightly tender. Do not overcook.

Drain the parwal and set them aside to cool.

Making the Sugar Syrup

In another pan, combine 1 cup of sugar with 1 cup of water. Heat until the sugar dissolves completely.

Allow the syrup to simmer until it reaches a sticky consistency (one-string consistency).

Gently add the blanched parwal to the sugar syrup and cook for 5-7 minutes, ensuring they soak in the sweetness. Remove from the syrup and let them cool.

Preparing the Stuffing

In a non-stick pan, cook the khoya on low heat until it becomes soft and releases a nutty aroma.

Add powdered sugar, cardamom powder, chopped dry fruits, and rose water to the khoya. Mix well and cook for another minute. Let it cool.

Stuffing the Parwal

Take each sugar-coated parwal and fill the hollow cavity with the prepared khoya mixture.

Press the stuffing gently to ensure it stays in place.

Garnishing

Decorate each parwal mithai with slivers of almonds and pistachios.

If desired, place a thin layer of silver leaf on top for an authentic festive look.

Serving

Arrange the stuffed parwal mithai on a serving tray.

Serve them chilled or at room temperature as a delightful dessert.

Tips

Use fresh and firm parwal for the best results.

Adjust the sugar level in the syrup and stuffing as per your taste.

Refrigerate the mithai for an hour before serving for a firmer texture.

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