Parwal Ki Mithai | Parwal Ki Mithai Recipe | How to Make Parwal Ki Mithai | Parwal Ki Mithai Dessert | Parwal Sweet Mithai | Pointed Ground Sweet |

 

Parwal Ki Mithai | Parwal Ki Mithai Recipe | How to Make Parwal Ki Mithai | Parwal Ki Mithai Dessert | Parwal Sweet Mithai | Pointed Ground Sweet | Here is a traditional recipe for Parwal ki Mithai (also known as Parwal ka Meetha or Stuffed Parwal Sweet), a special sweet dish from Bihar and Uttar Pradesh, especially popular during festivals and special occasions.

Ingredients:

10–12 pointed gourds (parwal)

1 cup khoya/mawa (reduced milk solids)

1/2 cup sugar (for filling)

1 cup sugar (for sugar syrup)

1/2 teaspoon cardamom powder

2 tablespoons chopped nuts (almonds, pistachios, cashews)

1 teaspoon ghee

1 cup water

Silver leaf (optional, for garnish)

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Instructions:

1. Prepare the pointed gourds:

Wash and peel the pointed gourds.

Make a lengthwise slit on one side of each gourd and carefully remove the seeds to create a cavity for the filling.

2. Blanch the pointed gourds:

Bring 2–3 cups of water to a boil in a pan.

Add the pointed gourds and cook for 3–4 minutes until they are slightly tender (do not overcook).

Drain the water and set aside.

3. Prepare the sugar syrup:

In a saucepan, combine 1 cup of sugar and 1 cup of water.

Bring to a boil, stirring until the sugar dissolves.

Simmer over low heat until a light, one-string consistency syrup is formed.

4. Soak the pointed gourds in the syrup:

Add the blanched, drained pointed gourds to the sugar syrup.

Cook over low heat for 8–10 minutes to allow them to absorb the syrup.

Remove from the syrup and let them cool.

5. Prepare the filling:

Heat 1 teaspoon of ghee in a pan.

Add the khoya and sauté over low heat until it turns light golden brown and fragrant.

Add 1/2 cup of sugar, cardamom powder, and chopped nuts.

Cook for 2–3 minutes, stirring continuously.

Remove from heat and let it cool.

6. Stuff the pointed gourds:

Gently fill each cooled, syrup-soaked pointed gourd with the prepared khoya mixture. Press gently so they retain their shape.

7. Garnish and Serve:

You can garnish with silver leaf and chopped nuts, if desired.

Serve chilled or at room temperature. 

Tips:

- Make sure the pointed gourds remain whole and don't break after boiling.

- Adjust the sweetness according to your taste.

- Store it in the refrigerator and consume within 2-3 days.

- Enjoy this unique and delicious pointed gourd sweet!

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