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Friday, 29 March 2013

"Parwal Mithai/ Sweet Pointed Gourd"

It was the festival of Holi two days back and I had a lovely time with family and good food. Hope you all too had a wonderful Holi. Apart from the default gujiyas and sweets, I tried a very old sweet recipe ( mostly prepared in Northern parts of India ) which I last had in my school days. I remember my aunts making this sweet on special occassions and it used to taste divine. When I saw parwals (pointed gourd) vegetable in the market, I instantly had the urge to make it for Holi.
So here I am sharing yet another old and sweet recipe of Parwal Mithai/ Sweet Pointed Gourd today.Its easy to make and delicious to taste. You can make it in big quantity and store in airtight container in the fridge for upto a  week. 

"Parwal Mithai/ Sweet Pointed Gourd"

Ingredients :

250 gms Parwal ( Pointed Gourd)
200 gms khoya/mawa ( dried whole milk)
2 cups Thin sugar syrup ( made with 1/2 cup sugar and 2.5 cups water)
3/4 cup sugar
1 tbsp ghee ( clarified butter)
cardamom powder
almonds/pistachios for garnish

  • Peel the parwal vegetable and slit it midway lengthwise and remove the core.
  • Blanch the parwals in hot water for 5-6 minutes and remove in a seive to remove the excess water.
  • Prepare the sugar syrup to a thin ( one wire) consistency and add parwals. Cook them in the syrup on slow flame for around 10-15 minutes till they are cooked and soft. You will see a slight colour change once they start cooking. Switch off the gas and cover the pan and leave for another 10 minutes to soak. Drain the parwals and let them cool
  • To make the stuffing, heat ghee and saute the khoya in a non stick pan on medium heat till it becomes soft and changes slight colour ( you will get the aroma of cooked khoya)
  • Add the sugar and and saute till light golden in colour
  • Add cardamom powder and few chopped nuts and mix well.
  • Let the mixture cool for sometime before stuffing
  • Now to prepare the sweet, take the parwal and stuff it with the mixture properly. Repeat the process with all the parwals. Garnish with chopped nuts and chill for few hours before serving.

Notes : You can use readily made khoya barfis or any other flavoured burfis/milkcakes for the stuffing if you cant make the khoya filling. You can also use saffron for garnish and in the stuffing to add more flavour. 

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