Parwal Ki Mithai (Pointed Gourd Sweet)
Parwal Ki Mithai is a traditional North-Indian sweet made by boiling pointed gourd (parwal) in sugar syrup and stuffing it with sweet khoya and nuts. It delivers a unique combination of mild vegetable flavour and rich sweetness, perfect as a festive dessert or after-meal treat.
Ingredients
Equipment
Method
- Wash and peel the pointed gourd (parwal). Make a lengthwise slit on each parwal, without cutting it fully into two halves. Carefully remove seeds so the outer shape remains intact.
- Heat water in a saucepan. When water starts boiling, add the parwals and boil for about 3–4 minutes. Then turn off the heat, cover the pan and let the parwals rest in hot water for 30 minutes. Drain the water completely afterwards.
- In another saucepan, add water and sugar. Heat until sugar dissolves and a light syrup forms. Add the parwals in this syrup, simmer on medium-low heat for 5–6 minutes. Then turn off the flame, cover and leave the parwals in syrup for about 1 hour so they soak sweetness.
- Meanwhile prepare the filling. In a pan, roast khoya on medium flame until it turns light brown. Let it cool. Then add powdered sugar, chopped almonds, chopped pistachios and ground cardamom to the roasted khoya. Mix well.
- Remove the parwals from syrup and place them on a plate, tilting slightly so excess syrup drains off. Stuff each parwal gently with the khoya-nut mixture and press lightly so filling stays inside. Garnish with a few pistachio slivers on top.
- Let the stuffed parwals rest for 15–20 minutes before serving, so flavours settle. Serve at room temperature or slightly chilled as a dessert.
Notes
Choose small, tender parwals for better texture. Do not over-boil in syrup, or they may become mushy. Fresh khoya gives the best taste. You can refrigerate the mithai and serve it chilled.