Parwal (pointed gourd) ki mithai Parwal sweets



  1. Choose equal size of Parwal.
  2. Peel off the parawal.
  3. Trim the both ends of parawal, and carefully make slit on one side. (Longitudinally)
  4. Slice almonds and pistachio.


  1. Blanch Parwal (Drop them in boiling water) with a pinch of soda-bi-carb for 2-3 minutes.
  2. Drain the water carefully with the help of sieve.
  3. Cool it; take out all seed from the Parwal.
  4. Prepare thin sugar syrup with half cup of water.
  5. Put them in sugar syrup and cook till they soften.
  6. Leave it in this syrup about 2-3 hours, so that Parwal become hard.
  7. Drain extra syrup.

Method for stuffing:

  1. Roast the Khoa in fry pan on medium flame till it becomes light pink.
  2. Remove roasted Khoa from frying pan and store it in another bowl and cool it.
  3. Add milk powder, chopped almond & pistachio, cardamom powder and sugar powder.
  4. Mix well and divide into 14-15 parts.
  5. Stuff this mixture into each Parwal.
  6. Cover with silver warq (verak).

Parawal sweets are ready to serve.


CC BY-NC-SA 4.0 Parwal (pointed gourd) ki mithai Parwal sweets by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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