Parval Ki Mithai or Parval Pak | 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.

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 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.

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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Equipment Used:

Prestige Pan, Prestige Induction

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