Parwal Ka Murabba | Pointed Gourd Preserve | Murabba Recipe | How to Make Parwal Ka Murabba | Parwal Sweet Dish | Parwal Ki Mithai | Homemade Parwal Ka Murabba |

 

Parwal Ka Murabba | Pointed Gourd Preserve | Murabba Recipe | How to Make Parwal Ka Murabba | Parwal Sweet Dish | Parwal Ki Mithai | Homemade Parwal Ka Murabba | Parwal ka Murabba (Pointed Gourd Preserve) Recipe: Presented here is a detailed recipe for Parwal ka Murabba (Pointed Gourd Preserve), including the ingredients and step-by-step instructions for preparation. You will also find some tips on how to serve and store this traditional North Indian sweet.

Ingredients:

500 grams Parwal (pointed gourd)

2 cups sugar

1 cup water

1 tablespoon lemon juice

1/2 teaspoon cardamom powder

4-5 cloves (optional)

A few strands of saffron (optional)

Homemade Parwal Ka Murabba Recipe

Instructions:

Wash and peel the pointed gourds. Slit them lengthwise and remove the seeds if desired. Keep them whole or cut them in half according to your preference.

Prick the pointed gourds all over with a fork so that they can properly absorb the sugar syrup.

Blanch the pointed gourds in boiling water for 3-4 minutes, then immediately transfer them to cold water. Drain the water.

Combine the sugar and water in a heavy-bottomed pan. Bring to a boil to form the sugar syrup.

Add the blanched pointed gourds to the syrup. Cook over medium heat for 20-25 minutes, until the gourds become soft and translucent.

Skim off any foam that forms on the surface.

Add the lemon juice, cardamom powder, saffron, and cloves. Mix well.

Continue cooking over low heat until the syrup reaches a one-string consistency and the gourds appear glossy and well-coated with the syrup.

Remove from heat and allow to cool completely.

Store in a clean, sterilized jar. Refrigerate to keep it fresh for a longer duration.

Serving Suggestions:

Serve the Parwal ka Murabba as a sweet accompaniment with Roti or Paratha or enjoy it as a festive dessert on special occasions.