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You are here: Home / Sweets & Desserts / Parval Ki Mithai or Parval Pak | North Indian Sweet

August 7, 2018

Parval Ki Mithai or Parval Pak | North Indian Sweet

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Total Time: 1 hour 10 minutes
Parwal ki Mithai is a conventional North Indian sweet

Parval Ki Mithai recipe with step by step pictures. Men are sometimes such a nuisance when it comes to grocery shopping. They tend to forget most of the items on the grocery list and at other times bring an enormous quantity of unnecessary fruits and vegetables from the market. Of course, there are exceptions but my husband does not seem to fall into that category at times. Sometimes he brings excessive quantities of pointed gourd from the market and in those instances, I’m left with no other option but to prepare Parwal Pak or Parwal ki Mithai, a conventional North Indian sweet.

Yes, there are other blatant options like Parwal Ki Sabzi recipe or the regular Parwal Baingan, but obviously, one does not like the regular stuff every day. Moreover, since Parwal Mithai is very simple, I usually tend to make this delightful dessert item on weekends.

Parwal ki Mithai is a conventional North Indian sweet

I had never thought that something as remarkable as khoya stuffed sweet can actually be made with a simple vegetable like a pointed gourd until of course, my mother enlightened me on the fact. Thanks to her because now I know how to make Parwal Pak in just an hour and prevent the leftover pointed gourd in my fridge from rotting.

I love sweets so can’t resist myself to offer you some like Chocolate barfi, Gulab Jamun, malai kulfi, bread rasmalai, Rabdi at Home, etc.

I have tasted the best Parwal ki Mithai in Delhi when I had visited my Aunt’s place once a few years ago. In Kolkata, very few sweet shops tend to offer the delectable dessert and this is why I prepare it at home also on special occasions.

Parwal ki Mithai is a conventional North Indian sweet

What I love the most in this ‘potol mithai’ as called by Bengalis is its shelf life of about 7-10 days, as long as you store it in an airtight container. So if you are anticipating guests to arrive on an upcoming weekend, you can easily prepare it a few days ahead to avoid the hassles of last moment preparations. It’s simple and most of all hassle-free!

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Parwal ki Mithai is a conventional North Indian sweet
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Parval Ki Mithai

Parwal ki Mithai is a conventional North Indian sweet and is also called Parval Pak
Course Sweets
Cuisine Indian Recipe
Keyword Sweets
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people
Calories 156kcal
Author Reshu

Ingredients

  • 300 grams Parwal
  • 11/2 tsp Green color few drops
  • 100 grams Mawa/khoya
  • 11/2 tbsp Nuts chopped Almonds, pistachios, chironji dana
  • 5 grams Mishridana or 1/2 tbsp
  • 1/4 tsp Cardamom powder

To make sugar syrup:

  • 200 grams Sugar 1 cup
  • 2 cups Water

Instructions

  • Wash and peel the skin of parwal. Slightly slit the parwal vertically and keep aside or you can cut horizontally into two pieces also.
    Parwal Ki Mithai
  • Put some water in a pan and bring it to boil. Once the water starts boiling add parwal and boils on medium high flame till it becomes tender. To make the cooking fast cover the lid and cook till soft.
    Parwal Ki Mithai
  • Once parwal becomes soft take out from the water and immediately put into the cold/normal water. At this stage add green food color and let the parwal soak it with water for half an hour to get the perfect color.
    Parwal Ki Mithai
  • After half an hour, take out the parwal from the water and carefully scoop out the seeds from the parwal and keep aside.
    Parwal Ki Mithai

To make sugar syrup:

  • Put water and sugar in a pan and boil for 10 minutes to the watch on medium-high flame.
    Parwal Ki Mithai
  • Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
    Parwal Ki Mithai
  • After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
  • Meanwhile in a mixing bowl put mawa/ khoya and add chopped pista, almonds, chironji dana, mishri dana, elaichi powder, mix until well combined. Khoya mixture is ready.
    Parwal Ki Mithai
  • After an hour take out the parwal from sugar syrup in a strainer so that excess syrup drip off from the parwal. Put the bowl below the strainer to collect the sugar syrup.
    Parwal Ki Mithai
  • Take the generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
    Parwal Ki Mithai
  • Repeat the same process for rest of the Parwal.
  • Garnish with silver leaf and serve.
  • You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.

Video

Nutrition

Serving: 1person | Sodium: 31mg | Calcium: 83mg | Vitamin C: 8.8mg | Vitamin A: 45IU | Sugar: 20g | Potassium: 57mg | Cholesterol: 2mg | Calories: 156kcal | Saturated Fat: 1g | Fat: 5g | Protein: 3g | Carbohydrates: 24g | Iron: 0.7mg

Equipment Used:

Prestige Pan, Prestige Induction

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I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

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