Parval ki Mithai is a delectable and unique dessert that is made by stuffing khoya/mawa in parwal and is topped with some nuts and cherries. This delicacy is very popular during festivals, but it can also be enjoyed normally as well.
About Parval ki Mithai
Parval ki Mithai is a famous dish in North India, made especially at festivals and weddings. The khoya is filled into the sweet and juicy parwal, which is then topped with nuts and cherry. It’s simple to make and tastes really great.
Because Parwal is cooked and then dipped in sugar syrup, the dish is extremely soft, and it is best served at room temperature. The Parwal is loaded with mawa and nuts, so it should melt in your mouth as you eat it. You can have it after lunch or dinner to round out your meal, but it is a must-try.
If you want to give your ordinary vegetable, Parwal, a new twist, you should try this dish.
Why you should make this recipe?
It should go without saying. Another dish to entice your kids to eat their greens. Isn’t that incredible?
If stored in an airtight container and refrigerated, it has a shelf life of around 7-10 days.
So, if you know you’ll be having visitors over the weekend, you may easily prepare it a few days in advance to avoid the stress of last-minute preparations. It’s simple and, most importantly, fast! So you see…
- Unique
- Easy to make
- Make your children eat more greens
- If refrigerated, has a longer shelf life than any other sweet.
- No preservatives
- No food colouring used
Looking for some more Festive Dessert recipes?
Many festivals are approaching, and most of us are unsure about what desserts to prepare for these events. So here, I have listed some recipes that best suit these occasions, and are the most demanded recipes.
Basics Ingredients used to make Parval ki Mithai:
- Pointed Gourd/ parval: Parval is the key ingredient in this recipe. Choose green and big size of parval.
- Milk: For stuffing, I have used homemade khoya, so I have used full cream milk to make khoya.
- Sugar: Added sugar as sweetener, you can increase or decreae the quantity of sugar to taste. And try to use powdered sugar only, as it will get mixed well with khoya.
- Cardamom: Cardamom powder works as a flavoring agent so used it.
- Others: Just to keep it simple I have just added cherry on top. You can use dry fruits of your choice as well.
Parval ki Mithai
Ingredients
To Cook Parval
- 5 nos Pointed gourd parwal
- 250 gm Sugar
- 2 cups Water or as required
For Stuffing
- 2 ltr Milk full cream, got 250 gm khoya
- 1/4 cup Powdered Sugar you can adjust as pe your taste
- 3 Cardamom powdered
- Pista to garnish
- Cherry a few
Instructions
How to make Khowa
- Firstly, Pour the milk into a large thick-bottomed pan and place the pan on the stovetop.
- Let it boil first on a medium flame.
- Now lower the flame and simmer the milk. Stirring at regular intervals.
- Stir the milk with a spatula, whenever you see the frothing.
- Scrape the milk solids from the sides and add them to the milk.
- The milk will continue to reduce and thicken as its being simmered on a low flame.
- There will be a stage when the reduced milk will resemble rabri (an Indian sweet)
- Continue to simmer and stir.
- At the end, when the milk has reduced much, you will notice bubbles bursting in the reduced milk.
- At this stage keep stirring so that the reduced milk doesn’t get browned or burnt.
- And when you see there are no bubbles in the reduced milk, it’s time to switch off the flame.
- So to make mawa from milk, it took me almost 2 hours.
- With a spatula, scrape the milk solids from the sides and take them out in a bowl. Let it cool down.
How to cook Parwal
- Wash and scrap the parwal.
- Cut them lengthwise from the centre and carefully remove the seeds from the parwals.
- Heat some water in a pan and when the water starts to boil, put parwals in it. Let them boil for about 3-4 minutes and then turn off the heat. Cover the pan with a lid and set it aside for half an hour.(to make the cooking fast you can cover the lid and cook till soft)
- After half an hour, strain the water entirely from the parwals.Set aside.
- In another pan add water and sugar and let it boil until it forms a syrup. Stir in continuously so that the sugar gets dissolved in the water properly.
- Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
- After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
How to Stuff Parwal
- Grind sugar and cardamom together.
- Now add this mixture to khoya and give it a nice mix.
- The filling to stuff the parwal is ready. (you can also add chopped nuts, as per your choice)
- Take out the parwal from the syrup and place them on a plate.
- Tilt the plate so that any excess syrup drip off from the parwal.
- Take the generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
- Garnish with some chopped dry fruits and cherry, you can also put some silver leaf on top.
- You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.
Notes
Nutrition
Frequently Asked Questions?
Can we use store bout khoya to make this recipe?
Yes, of course, you can. But then I would recommend using homemade khoya as it gives an authentic taste to this recipe.
My Recommended Product:
Since I am using homemade khoya for this recipe, so you definitely need a heavy bottom kadai, so here I have listed two different kadai you, might want to look at
- A Made in INDIA product
- LAYER 1-Food Grade 18/8 stainless steel used in the inner surface for healthy cooking. 18/8 stainless steel is the most superior stainless steel which is rust free
- LAYER 2-Encapsulated layer of aluminium right throughout the cookware to ensure even heat distribution, less cooking time and minimum burning of food.
- LAYER 3-SS 430 magnetic stainless steel used as the 3rd layer, making cookware induction friendly.
- Requires less cooking oil
- AISI 304, 18/8 food-grade stainless steel healthy and low-oil cooking
- Heavy gauge aluminium core – spreads heat evenly Stainless Steel Base and Sides - AISI 430 magnetic Stainless Steel - Works on Gas and Induction
- Extra-Thick 3 mm Tri-Ply – Retains heat well, cooks evenly
- Ezee-Pour No-Drip Flange – Pour or slide food without spilling
- Rosewood Handles – Stay-cool, natural, durable
You Might Also want to Try:
Gajar ka Halwa
Chawal ki Kheer
Chocolate Rice Kheer Recipe – How to Make Chocolate Rice Pudding
Check out this recipe
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