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 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.
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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Parval Ki Mithai
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.
- 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.
- 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.
- After half an hour, take out the parwal from the water and carefully scoop out the seeds from the parwal and keep aside.
To make sugar syrup:
- Put water and sugar in a pan and boil for 10 minutes to the watch on medium-high flame.
- 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.
- 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.
- 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.
- Take the generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
- 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.
See Recipe Video
Nutrition
Equipment Used:
Prestige Pan, Prestige Induction
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