Parwal (pointed gourd) ki mithai Parwal sweets

• Servings: 
• Preparation time: 10 minutes.
• Blanching time: 10 minutes.
• Cooking time: 8-10 minutes.
• Frying khoa time and stuffing time: 6-8 minutes.
• Total time: 38 minutes. 

“Parwal (Pointed Gourd) ki Mithai” is a type of dessert/sweets. In India there is a tradition to have dessert course to conclude a meal. Sweets from vegetables, sounds good.

It is a seasonal delicacy from Indian states of Bihar, West Bengal, Utter Pradesh.  It is used to prepared during  summer season’s wedding occasion and summer festival.

 A unique luscious/delicious sweets… oil free, healthy and filled with milk protein and vitamins. 

Ingredients:

• Parwal (pointed gourd): half kg (14-15 no.)
• Khoa: 400gm
• Sugar: 400gm
• Sugar powder: 50 gram
• Milk powder: 2 table spoon
• Soda bi carb: 1 pinch
• Cashew nut: 10 no.
• Almond: 10 no.
• Pistachio: 10 no.
• Green cardamom: half teaspoon (powder)
• Silver warq (Chandi ka verak): 3-4

Preparation:

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

Method:

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, store it in another bowl, cool it.
3. Add milk powder, chopped almond & pistachio, cardamom powder and sugar powder.
4. Mix, divide into 14-15 parts.
5. Stuff this mixture into each Parwal.
6. Cover with silver warq (verak).
7. Parawal sweets are ready to serve.

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