Also called pointed gourd in English, parwal is a vegetable that some love and some do not. But this sweet will change your perception of it as it is really good. If you love cooking or want to make something special then nothing can beat this mithai with a tad bit of virk on it. It is rich and heavy so it makes for a good offering. It is very famous in Bengal and Bengali sweets are well known so why not give it a chance?

Parwal Sweets/Mithai Recipe Card

Turn this vegetable into a sweet this festive season.

Total Time :
30 min
Preparation Time :
10 min
Cooking Time :
20 min
Servings :
4
Cooking Level :
Medium
Course:
Desserts
Calories:
200
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • 2 cups parwal
  • 2 cups mawa
  • 1 cup sugar
  • 4 cups milk powder
  • 1 cup pistachio
  • 3 cups almonds
  • 1 tsp cardamom powder
  • 4-5 saffron

Instructions

Step 1
First grind the almonds and pistachio and make a thick powder.
Step 2
Peel off the parwal and wash it well.
Step 3
Cut them with a slid on one side because you have fill it.
Step 4
Place a nonstick pan on medium flame and add water to it. Let it come to boil.
Step 5
Next, add chopped parwal to it and boil for five minutes.
Step 6
When the parwal boils, turn off the gas and drain it from the water and wait till it dries completely.
Step 7
Now place a pan on medium flame and let it heat up. When it does, add mawa and fry it.
Step 8
Fry the mawa till it turns light pink.
Step 9
When the mawa is fried, turn off the gas and allow the mawa to cool.
Step 10
When it ccools down mix in the almond and pistachio powder, cardamom powder and saffron.
Step 11
Now all you have to do is stuff the mixture in the parwal.
Step 12
Now make sugar syrup by mixing in the right amount of water and water and bring it to boil.
Step 13
Make a thin syrup and dip the parwal in this syrup and leave it for five minutes.
Step 14
Now take the parwal out and place them in a mesh vessel to remove excess sugar syrup.
Step 15
Now cover it with silver foil and it is ready to serve.