Mawa Pointed Gourd

Name: Mawa Pointed Gourd
Cuisine: Indian
Ingredients: 500 grams Pointed Gourd; 1 cup Water; 1.5 Cups Sugar; 4 Pods Cardamom; 6 Strands Saffron; 400 Grams Mawa Milk; 1 tbsp Chironji; 5 tbsp Sugar; 10 pods Cardamom; 50 Almonds; 2 sheets Silver Foil; 10 Pistachio Finely Chopped

Divya Agrawal @divaksh

#new #Emoji

Divya Agrawal @divaksh

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Ingredients

500 gramsPointed Gourd
1 cupWater
1.5 CupsSugar
4 PodsCardamom
6 StrandsSaffron
400 GramsMawa Milk
1 tbspChironji
5 tbspSugar
10 podsCardamom
50Almonds
2 sheetsSilver Foil
10Pistachio Finely Chopped

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Steps

1

Wash and Peel the parwal.
2

Slit the parwal length wise from one side and gently take out all the seed to create a cavity.
3

Boil water in a large vessel.
4

Once the water starts boiling place the parwal in it.
5

Let the water boil for two - three minutes and then switch off the flame.
6

After 30 minutes take out the parwal and put it in a strainer.
7

Ensure all the water comes out of the cavity.
8

In a Pan put sugar, water, saffron the the cardamom pods to make syrup.
9

When the sugar dissolves and syrup starts boiling put parwal in the syrup.
10

Turn parwal every 3 to 4 minutes.
11

When parwal start changing colour and syrup is of single thread consistency, switch off the flame.
12

Leave parwal in Syrup for 30 minutes.
13

Powder sugar and cardamom seeds in a dry grinder and then add almond and pulse so that the almonds are coarsely powdered while sugar and cardamom are finely powdered.
14

In a pan roast grated mawa and chironji. When mawa turns pink add sugar & almond mixture.
15

Mix it well and let it cool.
16

Take the parwal out of the sugar syrup and put it in a strainer.
17

Fill the mawa mixture gently.
Decorate with silver foil and chopped pistachio.
18

You can store in the fridge for upto a week.