Parwal Ki Mithai

Name: Parwal Ki Mithai
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 5-6 Parwals (Pointed Gourd); 100 gm paneer (cottage cheese); 2 tbsp fresh grated coconut; 2 tbsp pistachios powdered; 1/4 tsp cardamom powder; 3/4 cup sugar; 3/4 cup water; 1/4 tsp baking soda; 2 tsp chopped pistachio; 2 tsp rose petals for Garnishing

Bethica Das @kitchen_flavours

Sharjah (UAE)

#new - Parwal or Pointed Gourd is generally used in making curry. However, in North India, especially Bihar, it is turned into an exotic stuffed sweet in sugar syrup. So this was my first try at making and I simply loved it. This is a very delicate sweet and needs to be handled with care in the process of making.

Parwal Ki Mithai is very popular during festivals and special occasions. Khoya or milk solid is generally used for the stuffing, however, I had to make use of paneer as the former was unavailable. So why wait for any occasion? Go ahead and give this seasonal sweet a try in your kitchen and enjoy it chilled.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2-3 servings

5-6Parwals (Pointed Gourd)
100 gmpaneer (cottage cheese)
2 tbspfresh grated coconut
2 tbsppistachios powdered
1/4 tspcardamom powder
3/4 cupsugar
3/4 cupwater
1/4 tspbaking soda
2 tspchopped pistachio
2 tsprose petals for Garnishing

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Steps

15-20 minutes

1

Wash the parwals and pat dry. Then scrap them and make a slit lengthwise on one side. Carefully deseed them and keep aside.
2

Meanwhile for the stuffing - Heat a non-stick pan and saute the paneer, 2 tbsp. sugar, coconut and cardamom powder for a few minutes till the moisture has evaporated. Set aside to cool. Then mix the pistachio powder to it and keep aside. The stuffing is ready.
3

Heat sufficient quantity of water in a saucepan. Add the baking soda (this will help retain the colour) and bring it to a boil. Drop in the parwals and simmer, covered for 2-3 minutes. Drain and keep aside.
4

To make the sugar syrup - add the sugar and water in a pan and bring it to a boil. Simmer on a medium flame till the sugar is completely dissolved.
5

Add the boiled parwals in the syrup and simmer for 2-3 minutes or till it softens. Switch off the flame and keep it covered for another 5-10 minutes so that the parwals get nicely soaked in the sugar syrup. Drain completely and let it cool down.
6

Then carefully stuff the parwals with the prepared stuffing and press them lightly. Garnish with chopped pistachios and dry rose petals. Refrigerate till serving time. Enjoy.