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 |
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Instructions
- Wash and peal the parwal. Slit the parwal length wise from one side and gently take out all the seed to create a cavity.
- 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.
- After 30 minutes take out the parwal and put it in a strainer. Ensure all the water comes out of the cavity.
- 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.
- 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 ).
- Leave parwal in Syrup for 30 minutes.
- 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.
- In a pan roast grated mawa and chironji. When mawa turns pink add sugar & almond mixture. Mix it well and let it cool
- Take the parwal out of the sugar syrup and put it in a strainer. Turn them upside down to take out all the syrup.
- Fill the mawa mixture gently.
- Decorate with silver foil and chopped pistachio.
- You can store in the fridge for upto a week.
