A few days Back a friend had gone to her home town – Bareilly. Amongst other things Bareilly is also very famous for an interesting sweet made from Pointed Gourd or Parwal. My eldest uncle was posted in Bareilly and he used to bring this sweet with him every time he came home. Later on when my brother was posted in Bareilly he too made it a point to bring home a box.
Pointed Gourd or Parwal is not very common in Bengaluru. Fortunately, on my last two visits to the local vegetable market I found it available and that inspired me to pick up a few to make this sweet dish. Sometimes I wonder who decides the recipe for the day, me or the foods themselves !
This sweet is fairly easy to make but as they say the devil lies in the details.
Here are a few things to keep in mind:
- Buy large size fresh Parwal . If the parwal is smaller it will be difficult to create a cavity and fill it with mawa mixture later
- Peal the outer skin of the Parwal nicely, as the skin is chewy and we want an outer-shell which is a bit crisp.
- After the Parwal is boiled, ensure that all the water from the cavities is drained out before putting them in syrup
- Do not overcook the Parwal in Syrup. If the Syrup gets too thick , there will be a sugar crystal coating on the Parwal.
This sweet is usually served whole but now a days, since most of us are watching our sugar consumption, I cut the Parwal into smaller pieces so that every one can have as much as they want and it looks lovely too.