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Parwal Mithai, also known as parwal pak, is a delectable dessert that combines the rich flavors of khoya and the crunchiness of dry fruits. Parwal ki mithai is a delightful and unique Indian sweet recipe from North India. You can make this sweet dish on special occasions or festivals such as Diwali when everyone is interested in trying their hand at new recipes.
The pointed gourd is a common vegetable and is used in many savory dishes like Potala rasa. But can you imagine you preparing a sweet out of it? Parwal Mithai, with its heavenly blend of khoya, dry fruits, and the subtle sweetness of sugar syrup, has a unique sweet taste that it would be impossible for anyone to guess it was made out of a veggie.
Follow our step-by-step guide to make parwal sweet in your kitchen effortlessly.
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What is a Parwal ki Mithai?
Parwal ki mithai is a unique rich sweet Indian recipe From the north part of India. Now it is available in other parts of India also. Parwal ki mithai is quite popular in north India and is prepared during festivals and ceremonies. The combination of khoya and tantalizing flavors of dry fruits make the parwal sweet, irresistible tempting dish. This sweet recipe is simple and easy to prepare at home, hassle-free.
One Day my friend first mentioned this unique Parwal recipe to me, and I couldn’t help but chuckle at the idea. I was astonished by the incredible transformation of a simple vegetable-like parwal into a delectable sweet dish known as parwal mithai. Then I decided to research deeper about this sweet recipe.
I discovered that Parwal Mithai is a beloved local delicacy sold in sweet shops across North Indian regions. The more I learned about the recipe, the more my curiosity grew. After that, I decided to make parwal ki mithai with a few parwals to taste. As I carefully peeled and prepared the pointed gourds, a sense of excitement filled the air. Would this unusual combination truly result in a delightful treat?
To my delight, my first attempt at making parwal mithai was a success. The combination of the tender parwals, the richness of khoya, and the delightful crunch of mixed dry fruits created a symphony of flavors that amazed me.
Since then, parwal sweet has become a favorite in my household. It has become a sweet dish that not only surprises but also delights everyone who tries it. Give this extraordinary Parwal Mithai recipe a try, and let the magical flavors spread on your palate just as they did for me.
How to make Parwal Mithai?
- Pick fresh parwal from the market. Make sure they are in good condition. Wash and peel the parwal using a peeler or a knife. Thoroughly peel the parwals as their skin is thick, and they do not taste good in parwal pak.
- Make a lengthwise slit in each parwal, ensuring not to cut them into two pieces completely. Remove the seeds from the parwal using a small spoon or your fingers, creating space for the stuffing.
- Take a vessel and heat the water until it starts to boil. Add the parwals to the boiling water. Boil the parwals until it becomes soft and tender. Remove it from the boiling water and immediately transfer it to normal water.
- Add a pinch of green food color to it to make it market-style parwal sweet. You can skip this step if you do not like food color. Let it soak in the colored water for some time.
- After half an hour, take the parwal out of the colored water and put on a strainer so that excess water can drain out.
- In another vessel, combine sugar and water to make a syrup. Boil the mixture until it reaches a one-string consistency. The syrup should not be too thick or thin. Add all the boiled parwal to the syrup and continue boiling them until their color changes. You will notice a beautiful transformation in their color. Flip the parwal while they are boiling to ensure even coloring. Turn off the heat, cover the vessel, and let the parwal soak in the syrup for 1 hour.
- Now it’s time to prepare stuffing for parwal mithai. In a non-stick pan, heat a teaspoon of ghee over medium heat. Add the khoya to the pan and sauté it until it turns light golden brown and releases a sweet aroma. Once the khoya is ready, remove it from the heat and let it cool down. Add the finely chopped dry fruits, cardamom powder, and powdered sugar to the cooled khoya mixture. Mix well.
- After an hour, remove the parwal from the sugar syrup using a strainer, allowing any excess syrup to drip off.
- Take a parwal and gently stuff it with the prepared khoya and dry fruit mixture. Repeat this process for all the parwal; make sure each one is evenly filled with the stuffing.
- To enhance their presentation, garnish the stuffed parwals with edible silver leaf, chopped almonds, and pistachios.
- You’re now ready to enjoy the delicious parwal ki mithai. You can serve it as it is or cold.
How to store Parwal ki Mithai?
- The parwals used in this sweet recipe are cooked, but it’s important to note that parwal is perishable by nature. To ensure the longevity of the parwal mithai, it’s recommended to store it properly.
- After preparing the parwal mithai, allow it to cool down completely. Once cooled, transfer the mithai to an airtight container.
- Place the airtight container with the parwal mithai in the refrigerator. The cold temperature of the fridge helps in preserving the freshness and taste of the mithai.
- It is advisable to consume the parwal mithai within a week to enjoy its optimal taste and texture. As time passes, the parwal may start to deteriorate, and the khoya (Mawa) used in the recipe may develop a sour taste due to its milk-based nature.
By following these steps and storing the parwal mithai in an airtight container in the refrigerator, you can extend its shelf life and enjoy it for up to a week.
- Always use fresh khoya when preparing this sweet dish. The quality of the khoya plays a crucial role in achieving the desired taste and texture of the parwal sweet recipe.
- Peel the parwals thoroughly, as their thick skin can be quite unpleasant for this sweet recipe.
- Be careful not to over boil the parwals, as they may become mushy. The ideal texture is soft but still intact.
- If you do not want to use green food color for the parwals, consider adding a pinch of bicarbonate of soda while boiling them. This simple trick works wonders!
- For the best taste experience, serve the parwals cold. Chilling them enhances their flavor and makes them even more enjoyable.
- The khoya may develop a slightly sour taste, so it’s best to consume them within the recommended time frame.
Parwal Mithai, with its beautiful blend of khoya, dry fruits, and the subtle sweetness of sugar, is a delightful Indian dessert that will impress your guests and leave them asking for the recipe.
- 8-10 Pointed gourds (Fresh, Peeled)
- 200 grams Khoya (Mawa)
- 1 cup Sugar
- 1/4 cup Chopped dry fruits ( Almonds, Pistachios)
- 1/2 tsp Cardamom powder
- 1 tbsp Ghee
- Water as required
- A pinch Green food color
- Edible silver foil (Chandi Vark)
- 1 tsp chopped dry fruits
- Wash and peel the pointed gourd. Make a lengthwise cut from the center, leaving the bottom part intact. Be careful not to cut too deep, as the bottom should remain joined to allow for stuffing.
- Remove the seeds from the parwal carefully with a spoon or finger.
- Heat the water into a vessel or pan and bring it to a boil. Once the water is boiling, add the parwal to it. Boil the parwal until it becomes soft. Cover the lid to make the process faster. Once the parwal is soft, remove it from the boiling water and immediately transfer it to cold or normal water.
- Add a pinch of green food color to make the parwals more attractive. Leave it for half an hour.
- Make one string of sugar syrup and add the boiled parwals to it. Boil in a medium-high flame until the color changes. Flip the parwal while boiling to ensure even coloring. Turn off the heat, cover the vessel, and let the parwal soak in the syrup for 1 hour.
- In a non-stick pan, heat a teaspoon of ghee. Add the khoya to the pan and sauté until it turns light golden brown. Once the khoya is ready, remove it from the heat and let it cool down. Add finely chopped dry fruits, cardamom powder, and powdered sugar as per your taste to the cooled khoya mixture. Mix thoroughly. Stuffing for parwal mithai is ready.
- Remove the parwal from the sugar syrup and put on a strainer to drain out the excess syrup, if any.
- Stuff each parwal with a generous amount of khoya mixture and press with a light hand.
- Finally, garnish parwal ki mithai with edible silver foil and chopped almonds and pistachios. The garnishing is up to you. You can use saffron and other dry fruits to decorate parwal sweet.
- Always use fresh parwal to make parwal mithai.
- Peel the skin perfectly, as the skin of parwal does not taste good for this sweet recipe.
- If you don’t want to use food color, you can use a pinch of bicarbonate of soda while boiling them. This helps to enhance the greenish color of parwals.
- Use fresh khoya to make this parwal ki mithai recipe and consume it within a week as the taste of khoya changes with time.