Parwal Ki Mithai

Name: Parwal Ki Mithai
Total time: 1500 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 5-6 Parwals (Pointed Gourd); 100 gms. paneer (cottage cheese); 2 tbsp. fresh grated coconut; 2 tbsp. pistachio, powdered; 1/4 tsp. cardamom powder; 2 tbsp. + 3/4 cup sugar; 3/4 cup water; 1/4 tsp. baking soda; chopped pistachio & dry rose petals to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Diwali2020 - This exotic stuffed Pointed Gourd sweet in sugar syrup is very popular in North India, especially Bihar. It is a very delicate sweet and needs to be handled with care in the process of making. It 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.

Bethica Das @kitchen_flavours

Saved

Ingredients

20-25 minutes

5-6 servings

5-6Parwals (Pointed Gourd)
100gms. paneer (cottage cheese)
2 tbsp.fresh grated coconut
2 tbsp.pistachio, powdered
1/4 tsp.cardamom powder
2 tbsp.+ 3/4 cup sugar
3/4 cupwater
1/4 tsp.baking soda
chopped pistachio & dry rose petals to garnish

Saved

Steps

20-25 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. Then enjoy.