Parval ki Mithai – How to Make Parwal Sweet from scratch

post modified on September 27

Written by Puja

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.

Parval ki mithai

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.

parval ki mithai

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
parwal ki mithai

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

Parval ki Mithai

Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well.
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Course: Dessert
Cuisine: Indian
Keyword: parval ki mithai
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 5 sweets
Calories: 221kcal
Author: Puja


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


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.
    parwal mithai
  • Cut them lengthwise from the centre and carefully remove the seeds from the parwals.
    parwal mitha1
  • 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)
    parwal mithai2
  • 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.
    parval mithai3
  • 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.
    parwal mithai5
  • 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.


Choose the tender big sized parval for this recipe.


Nutrition Facts
Parval ki Mithai
Amount Per Serving
Calories 221 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 16mg0%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 56g62%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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

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A lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support. 

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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