Parwal Ki Mithai / Pointed Gourd Dessert
Parwal or Pointed Gourd sweet. The Gourd gives a slightly crunchy outer covering and inside is soft and sweet mawa sprinkled with nuts.
Servings Prep Time
1kg 10minutes
Cook Time Passive Time
60minutes 60minutes
Servings Prep Time
1kg 10minutes
Cook Time Passive Time
60minutes 60minutes
  • 500grams Parwal / Pointed Gourd
  • Water
Sugar Syrup
  • 2 sheets Silver Foil
  • 10 PistachioFinely Chopped
  1. Wash and peal the parwal. Slit the parwal length wise from one side and gently take out all the seed to create a cavity.
  2. Boil water in a large vessel. Once the water starts boiling place the parwal in it. Let the water boil for two – three minutes and then switch off the flame.
  3. After 30 minutes take out the parwal and put it in a strainer. Ensure all the water comes out of the cavity.
  4. In a Pan put sugar, water , saffron the the cardamom pods to make syrup. When the sugar dissolves and syrup starts boiling put parwal in the syrup.
  5. Turn parwal every 3 to 4 minutes. When parwal start changing colour and syrup is of single thread consistency, switch off the flame. ( Single thread consistency is when a drop of syrup at room temperature is pressed between two fingers and you open your fingers a single thread is formed ).
  6. Leave parwal in Syrup for 30 minutes.
  7. Powder sugar and cardamom seeds in a dry grinder and then add almond and pulse so that the almonds are coarsely powdered while sugar and cardamom are finely powdered.
  8. In a pan roast grated mawa and chironji. When mawa turns pink add sugar & almond mixture. Mix it well and let it cool
  9. Take the parwal out of the sugar syrup and put it in a strainer. Turn them upside down to take out all the syrup.
  10. Fill the mawa mixture gently.
  11. Decorate with silver foil and chopped pistachio.
  12. You can store in the fridge for upto a week.
Recipe Notes

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