Peel the Pointed Gourd /Parwal and make a slit in the middle, don’t cut it into half. Then boil it for about 3-4 minutes in a closed vessel, (I added little palak juice, after grinding palak leaves I strained and added it to the boiling water for the green color.this is total optional or use green food color or simply skip it) and then put off the flame and keep it covered for half an hour. Once cool.take out the seeds from it carefully.

Then take sugar and water and heat it.once the sugar dissolves add the deseeded boiled Parwal / pointed gourd in the sugar syrup and cook for approximately 3 minutes, cover and then let it cool.

For mawa boil the milk in a deep non-stick vessel adjusting the flame now n then and stirring it occasionally, it took me total 50 minutes to an hour to cook the mawa, at the last 5 to 10 mins I added powdered Jaggery/ gur (you can increase UpTo 50 /60 gms if you like more sweetness) and cook further till it dried up. Don’t over dry it.
You will get 200- 250 gms of sweetened mawa but for the medium sized pointed gourd 100 gms is enough.

Once cool the mawa cools, in a mixer grinder grind the pistachio first, keep some for garnishing rest mix with cashew nuts and almonds and grind all together, then add 100 gms mawa and blend it and add cardamom powder. in this way all the lumps of the mawa will go and it will form fine melt in the mouth filling.

Now take out the pointed gourd or Parwal from the syrup n stuff the it one by one with the mawa mix gently without tearing the it, garnish with powdered/ crushed pistachio and edible silver leaf (optional) Your Parwal Mithai / Potol Mishti is ready to relish !