parwal mithai

Parwal Ki Mithai Recipe – Parwal Sweet Recipe – Pointed Gourd Sweet

Parwal Ki Mithai Recipe – Parwal Sweet Recipe – Pointed Gourd Sweet

Parwal sweet is an easy and delicious recipe prepared specially in North India during festivity. This sweet is very popular in Bihar. You must have prepared various savoury dishes with parwal but haven’t tried making sweets out of them. It is slightly time consuming but the result is definitely worthy.

Here is parwal are firstly boiled and then soaked in sugar syrup for an hour to make them sweet. Afterward, they are stuffed with divine mawa stuffing. This unique sweet can be prepared easily at home. So, try out this recipe follow these step-by-step instructions. Enjoy!

 Directions

Getting ready:

Wash the parwal thoroughly with water and allow them to dry out completely. Then discard the stalk from both the ends of the parwal and peel off their skin. Cut each parwal lengthwise in such a way that the other end remains joined and scrape out the pulp and seeds, keep them in a bowl.

parwal mithai

Finely crumble the mawa and keep it in a bowl. You can grate it manually using a grater.

parwal mithai

Thinly slice 10 almonds and the pistachios and keep them separately. Grind the remaining almonds into fine powder in mixer grinder, transfer it in another bowl.

parwal mithaiMaking:

Place a vessel on flame and pour 4 cups of water in it. Cover the vessel so that the water starts boiling quickly. Once the water starts boiling, drop the parwal in it then cover and cook them for 4 minutes.

parwal mithai

4 minutes later, parwal will get cooked aptly. Turn off the flame, leave the vessel covered as it is for 5 minutes. After 5 minutes, remove the lid and transfer the parwal on a sieve placed over a bowl so that the excess water gets drained out in the bowl. Let them cool down.

parwal mithai

To prepare the sugar syrup, take sugar in a vessel along with 1 cup of water and place it on flame to simmer until the sugar dissolves completely. Stir in-between.

parwal mithai

As the sugar gets dissolved completely, squeeze out the water from each parwal and drop them in the sugar syrup. Make sure that the parwal doesn’t break. Cook the parwal in sugar syrup until its colour changes slightly.

parwal mithai

After a while, sugar syrup will become thick and the colour of the parwal will be changed as well. To check the consistency of the sugar syrup, take few drops of it in a bowl. When it cools down, stick it between the fingers. If a thread appears between the fingers that means sugar syrup is ready. Turn off the flame, cover and shift the vessel on wire rack. Keep the parwal drenched in sugar syrup for 1 hour so that they become sweet.

parwal mithai

Meanwhile, prepare the stuffing for the parwal. For this, heat a pan and put the mawa in it. Keep stirring constantly and roast the mawa on low flame so that it doesn’t stick to the pan.

parwal mithai

When colour of the mawa changes slightly, turn off the flame and shift the pan on wire rack. Allow it to cool down. As the mawa cools down, add almond powder and powdered sugar in it and mix thoroughly. Transfer the stuffing in a bowl.

parwal mithai

After an hour, parwal will become sweet. Carefully remove the excess sugar syrup from the parwal and keep them on a plate.

parwal mithai

Then stuff each parwal generously with the mawa-almond stuffing. Place 2 to 3 almonds and 2 to 3 pistachios on the top and gently press them. Parwal sweet is ready.

parwal mithaiServing:

Serve these scrumptious and finger-licking parwal sweet straightaway. You can store this sweet in refrigerator and relish eating for 10 days.

Suggestion

  • You can make stuffing without almond powder only with mawa and powdered sugar.

Parwal Ki Mithai Recipe - Parwal Sweet Recipe - Pointed Gourd Sweet parwal mithai
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Parwal – 15 (500 grams)
  • Sugar – 1.5 cup (300 grams)
  • Mawa – 1 cup (200 grams)
  • Powdered sugar - ¼ cup
  • Almonds - ¼ cup
  • Green cardamom – 5
  • Pistachios – 1 tsp
Instructions
  1. Wash the parwal thoroughly with water and allow them to dry out completely. Then discard the stalk from both the ends of the parwal and peel off their skin. Cut each parwal lengthwise in such a way that the other end remains joined and scrape out the pulp and seeds, keep them in a bowl. Finely crumble the mawa and keep it in a bowl. You can grate it manually using a grater.
  2. Thinly slice 10 almonds and the pistachios and keep them separately. Grind the remaining almonds into fine powder in mixer grinder, transfer it in another bowl. Place a vessel on flame and pour 4 cups of water in it. Cover the vessel so that the water starts boiling quickly. Once the water starts boiling, drop the parwal in it then cover and cook them for 4 minutes.
  3. minutes later, parwal will get cooked aptly. Turn off the flame, leave the vessel covered as it is for 5 minutes. After 5 minutes, remove the lid and transfer the parwal on a sieve placed over a bowl so that the excess water gets drained out in the bowl. Let them cool down.
  4. To prepare the sugar syrup, take sugar in a vessel along with 1 cup of water and place it on flame to simmer until the sugar dissolves completely. Stir in-between. As the sugar gets dissolved completely, squeeze out the water from each parwal and drop them in the sugar syrup. Make sure that the parwal doesn't break. Cook the parwal in sugar syrup until its colour changes slightly.
  5. After a while, sugar syrup will become thick and the colour of the parwal will be changed as well. To check the consistency of the sugar syrup, take few drops of it in a bowl. When it cools down, stick it between the fingers. If a thread appears between the fingers that means sugar syrup is ready. Turn off the flame, cover and shift the vessel on wire rack. Keep the parwal drenched in sugar syrup for 1 hour so that they become sweet.
  6. Meanwhile, prepare the stuffing for the parwal. For this, heat a pan and put the mawa in it. Keep stirring constantly and roast the mawa on low flame so that it doesn't stick to the pan. When colour of the mawa changes slightly, turn off the flame and shift the pan on wire rack. Allow it to cool down. As the mawa cools down, add almond powder and powdered sugar in it and mix thoroughly. Transfer the stuffing in a bowl.
  7. After an hour, parwal will become sweet. Carefully remove the excess sugar syrup from the parwal and keep them on a plate. Then stuff each parwal generously with the mawa-almond stuffing. Place 2 to 3 almonds and 2 to 3 pistachios on the top and gently press them. Parwal sweet is ready.
  8. Serve these scrumptious and finger-licking parwal sweet as a dessert after any meal or have them whenever you crave for something sweet. You can store this sweet in refrigerator and relish eating for 10 days.

 

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